Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
1 chef marked this as Try Soon
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Melt 2 tablespoons butter in large saucepan over medium-high heat. Add shallots; saute 5 minutes. Add wine, bay leaf and 1 tablespoon thyme; boil until mixture is reduced by half, about 5 minutes. Add beets and 4 cups stock; bring to boil. Reduce heat to medium-low and simmer, uncovered, until beets are tender and liquid is reduced to 1 cup, about 50 minutes. Place salmon on rimmed baking sheet. Melt 1 tablespoon butter in small saucepan; brush over salmon. Sprinkle with salt and pepper. Mix panko, horseradish and 1 tablespoon thyme in small bowl. Season with salt and pepper. Press mixture onto salmon, dividing equally. (Can be made 6 hours ahead. Cover beet mixture and salmon separately; chill.) Preheat oven to 475F. Bake salmon just until cooked through and top is golden brown, about 8 minutes. Meanwhile, melt 2 tablespoons butter in large skillet over medium heat. Add carrots and 1/4 cup stock; cover and simmer 2 minutes. Add brussels sprout leaves; cook, uncovered, until crisp-tender, about 5 minutes. Season with salt and pepper. Remove from heat. Bring beet mixture to simmer in heavy medium saucepan. Add 2 tablespoons butter; stir just until melted. Spoon beet mixture into 4 shallow soup plates. Top with fish. Garnish with carrots and brussels sprouts. *Available in Asian markets and in the Asian foods section of some supermarkets. Makes 4 servings. Bon Appetit October 1999 Converted by MC_Buster. Per serving: 1993 Calories (kcal); 107g Total Fat; (49% calories from fat); 155g Protein; 86g Carbohydrate; 571mg Cholesterol; 1757mg Sodium Food Exchanges: 2 Grain(Starch); 19 Lean Meat; 10 1/2 Vegetable; 0 Fruit; 16 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
