Fish Wolfgang Puck's Roasted Salmon With Herb Crust Recipe

Summary

Preparation Time20 MinCooking Time25 Min
Ready In45 MinHealth IndexHealthy
Servings4Cuisine
CourseMethod
Main IngredientInterest Group

Ingredients

For the tomato fondue
 Onion1 Medium, chopped to make 1 cup
 Garlic6 Clove (30 gm), minced to make 2 tablespoons
 Extra virgin olive oil1 Tablespoon
 Ripe tomatoes3 Pound, peeled, seeded, and chopped
 Dry white wine1⁄4 Cup (4 tbs)
 Tomato paste1 Tablespoon
 Finely chopped thyme2 Tablespoon (Fresh)
 Finely chopped fresh parsley2 Tablespoon
 Chopped fresh basil leaves3 Tablespoon
For the potato puree
 Baking potatoes2 1⁄4 Pound, peeled and quartered (3 Large Sized)
 Fresh basil leaves1⁄2 Cup (8 tbs), blanched in boiling water for 5 seconds and cooled in ice water
 1% milk2⁄3 Cup (10.67 tbs)
For the roasted salmon:
 Dry bread crumbs3⁄4 Cup (12 tbs)
 Grated fresh horseradish4 Tablespoon
 Freshly chopped herbs3 Tablespoon (A Combination Of Any Of The Following: Dill, Parsley, Tarragon, Thyme, Chives, Or Basil)
 Salmon fillet pieces6 Ounce, skinned
 Basil sprigs6 (For Garnish)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 501 Calories from Fat 72

% Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1.1 g5.6%

Trans Fat 0 g

Cholesterol 24 mg

Sodium 354.1 mg14.8%

Total Carbohydrates 85 g28.4%

Dietary Fiber 12.3 g49.3%

Sugars 16.4 g

Protein 25 g50.6%

Vitamin A 216.9% Vitamin C 185.4%

Calcium 42.2% Iron 55.8%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat oven hot to 500°F

MAKING
2) Make the fondue: In a skillet heat olive oil and cook the onion and garlic over moderately low heat. Cover and cook for 5 minutes till soft.
3) Add tomatoes, wine, and tomato paste. Boil the mixture and simmer for 20 minutes till the sauce thickens.
4) Add herbs, salt and pepper to taste.
5) Pour the mixture into a food processor or blender, and puree until smooth.
6) Make the potato puree: In a saucepan heat salted water and combine the potatoes, bring to a boil, and simmer till tender.
7) In a blender add basil with oil and 3 tablespoons of the milk. Puree the mixture.
8) Drain potatoes and pass through a food mill.
9) Add milk, basil puree, salt and pepper.
10) Keep the potatoes warm in a double boiler.
11) Make the roasted salmon: In a bowl add horseradish and herb mixture. Toss the mixture.
12) Season salmon with salt and pepper to taste. Pat one-sixth of the herb mixture on top of each piece.
13) Drizzle oil over the crumbs.
14) In a shallow baking pan place the fillets and roast in oven for 8 to 10 minutes till cooked through.
15) Pour the potato puree evenly at center of six plates and place salmon on top.

SERVING
16) Spoon the tomato fondue around the fish. Garnish each plate with basil sprig.

TIPS
The tomato sauce can be prepared in advance, stored covered and chilled, and then reheated.
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