Fish: Salmon with Red Radish Dill Sauce

By á-3151

Ingredients

• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1 shallot, finely chopped
• 1 cup unsalted butter
• 1/4 tsp ground pepper
• 1/2 tsp salt
• 8 large red radishes, washed and trimmed
• 3 Tbsp dill
• 1 Tbsp prepared white horseradish, drained
• 1 Tbsp unsalted butter
• 1 Tbsp safflower oil
• 4 salmon fillets, 8 oz each
• 1 cup milk
• 1/2 cup all-purpose flour
• 1/4 tsp salt

Details

Servings 4

Preparation

Step 1

In a 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 Tbsp at a time. Season with pepper and 1/2 tsp salt. Remove sauce from heat.

Cut12 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 it's translucency in thickest part 1-2 minutes long 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 radish slices and sprigs of dill