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Title: White Alaskan Salmon With Horseradish Crust And A Tomato-Fe
Yield: 1

Ingredients

      4 tb olive oil
    1/2 c  chopped onion
      6    cloves garlic; finely
           -chopped
      1 c  chopped fennel
      2 c  ripe tomatoes; chopped
      3    sprigs thyme
    1/3 c  sun-dried tomatoes; chopped
      1 c  white wine
      2 c  fish or chicken stock
      1    salt and pepper
      3 lb white salmon fillet; (8
           -fillets
      1    ; approximately 6
      1    ; ounce each)
      4 tb freshly grated horseradish
     10 tb bread crumbs
      4 tb butter or olive oil
      4 tb chopped herbs; (parsley and
           -dill)

Instructions

To make the coulis:

In a heavy saucepan, heat 4 tablespoon olive oil. Add onions, garlic, and
fennel and saute' until it begins to turn brown. Add tomatoes, thyme, and
sundried tomatoes, and cook until tomatoes are cooked down. Add white
wine and simmer on low heat for 5 minutes. Add fish or chicken stock and
cook over low heat for about 30 minutes or until fennel pieces are very
tender. Remove from heat, puree in blender, and strain through a sieve.
Add salt and pepper to taste.

To prepare the salmon:

Cut salmon in 8 even pieces. Season with salt and pepper and brush with
olive oil or melted butter. Mix horseradish, bread crumbs, and chopped
herbs and cover salmon fillets. Drizzle additional olive oil or butter on
top and roast in a 500 degree oven until done. Salmon will be more moist
and flavorful if it is underdone. Presentation: Divide sauce equally
among 8 plates, place salmon fillet on center of sauce, and decorate with
a sprig of dill or parsley. Serves 8.

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Recipe by: Good Morning America

Converted by MM_Buster v2.0l.

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