Ingredients: |
Ingredients: 1/2 c. dry white wine
1/2 c. heavy cream
1 shallot, finely chopped
1 c. unsalted butter
1/4 tsp. ground white pepper
1/2 tsp. salt
8 large red radishes, washed and trimmed
3 tbsp. chopped fresh dill
1 tbsp. prepared white horseradish, drained
1 tbsp. unsalted butter
1 tbsp. vegetable oil
4 salmon fillets, 8 oz. each
1 c. milk
1/2 c. all-purpose flour
1/4 tsp. salt
4 sprigs of fresh dill
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Directions: |
Directions:In medium saucepan, combine wine, cream and shallot. Heat to boiling and cook over medium heat until reduced to 1/2 cup, about 10 minutes. Reduce heat to low and whisk in 1 cup butter, 1-2 tablespoons at a time. Season with white pepper and 1-2 tablespoons at a time. Season with white pepper and 1/2 teaspoon salt. Remove sauce from heat.
Cut 12 thin slices from radishes for garnish; set aside in bowl of cold water. Finely chop remaining radishes and add to sauce. Stir in chopped dill and horseradish; set aside.
In large skillet, melt 1 tablespoon butter with oil over medium-high heat. When oil begins to sizzle, dip each piece of salmon in milk, dust with flour, shake off excess and add to skillet. Saute, turning once, until lightly browned, about 3 minutes per side. Reduce heat to moderate and continue cooking, turning once or twice, until fish has almost lost its translucency in thickest part, 1-2 minutes longer depending on thickness of fish. Season with 1/4 tsp. salt.
Warm sauce over low heat and divide among 4 heated plates. Place salmon on top of sauce and garnish with reserved radish slices and sprigs of dill. |
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