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Name: Salmon Fillet W/horseradish-Potato Crust
Prep time: 45 min
Total time: 45 min
Yield: 15
Cuisine: American
Ingredients: 15 Salmon fillets; 6-oz each,; 15 ts Oil or butter; melted; 7 1/2 sm Boiling potatoes; jumbo; 11 1/4 ts Horseradish; Salt and pepper

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INGREDIENTS

15 Salmon fillets; 6-oz each,
15 ts Oil or butter; melted
7 1/2 sm Boiling potatoes; jumbo
11 1/4 ts Horseradish
Salt and pepper

Servings

INSTRUCTIONS

From: SEEDYONE@aol.com Date: Sun, 11 Feb 1996 12:13:39 -0500 I serve this in my restaurant & the plates come back totally clean. (I wash them anyway!). Ive served it with sauted spinach (w/shallot & garlic, in small amonut of butter & olive oil ) or par-boiled (3min) green beans that I toss w/red pepper slivers & that are quickly (2min) reheated in a small amount of butter. The crust material can be made a few hours ahead. Cut fillet portion before cooking for better presentation. Chris Damico NYC Boil potato til just tender, chill then peel. Preheat oven to 400F. Grate potato w/large holes on grater, pressing lightly for thin shavings. Season with salt and pepper & toss with oil. Spread horseradish on each fillet & season with salt and pepper. Gently pat potato topping on surface, pressing lightly so it sticks. Bake until topping in golden brown & crisp & fish is tender all the way through when poked w/thin knife or skewer, 15-18 minutes. If topping seems like its going to burn before done turn oven down to 375F. If topping isnt crisp, but fish is almost cooked through, switch to broil for last few minutes. Serve immediately. Source: Fine Cooking, Dec95 MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER From the MealMaster recipe list. Downloaded from G Internet, G Internet.

NOTES

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Salmon Fillet W/horseradish-Potato Crust

15  Salmon fillets; 6-oz each, 
15 ts Oil or butter; melted 
7 1/2 sm Boiling potatoes; jumbo 
11 1/4 ts Horseradish 
  Salt and pepper

From: SEEDYONE@aol.com    Date: Sun, 11 Feb 1996 12:13:39 -0500  I serve this in my restaurant & the plates come back totally clean. (I wash  them anyway!). Ive served it with sauted spinach (w/shallot & garlic, in  small amonut of butter & olive oil ) or par-boiled (3min) green beans that  I toss w/red pepper slivers & that are quickly (2min) reheated in a small  amount of butter. The crust material can be made a few hours ahead. Cut  fillet portion before cooking for better presentation. Chris Damico NYC    Boil potato til just tender, chill then peel.  Preheat oven to 400F. Grate  potato w/large holes on grater, pressing lightly for thin shavings. Season  with salt and pepper & toss with oil.  Spread horseradish on each fillet &  season with salt and pepper.  Gently pat potato topping on surface,  pressing lightly so it sticks. Bake until topping in golden brown & crisp &  fish is tender all the way through when poked w/thin knife or skewer, 15-18  minutes. If topping seems like its going to burn before done turn oven  down to 375F. If topping isnt crisp, but fish is almost cooked through,  switch to broil for last few minutes. Serve immediately. Source: Fine  Cooking, Dec95    MM-RECIPES@IDISCOVER.NET    MEAL-MASTER RECIPES LIST SERVER    From the MealMaster recipe list.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (37g)
Recipe Makes: 15 Servings

Calories: 18
Calories from Fat: 2 (11%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 126.5mg		4 %
Potassium 91mg		2 %
Total Carbohydrate 4.2g		1 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 3g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 18

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