Salmon With Beet Jus And Horseradish Cream
Salmon With Beet Jus And Horseradish Cream
Learn how to make our famous Salt Creek Grille Princeton Salmon with Beet Jus and Horseradish Cream, right in your own kitchen!
Servings
8
Ingredients
- 15 6-ounce red beets, peeled and juiced
- 4 teaspoon white vinegar
- 1 tablespoon fennel seeds
- 3 sprigs thyme
- 2 whole star anise
- 1 bulb fennel, thinly sliced
- 1 clove garlic, thinly sliced
- 4 cup heavy cream
- ½ cup creme fraiche
- ¼ cup prepared horseradish
- 3 shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 bulb fennel, thinly sliced
- pinch of salt
- pinch of ground white pepper
- salt
- 1 head cauliflower
- 1 tablespoon oil
- 1 tablespoon butter
- pinch of ground white pepper
- ½ cup extra-virgin olive oil
- 2 lemons, zested
- 8 6-ounce fillets salmon
- pinch of fresh thyme leaves
- pinch of salt
- pinch of pepper
Directions
- Combine the beet juice, vinegar, fennel seeds, thyme, star anise, fennel, and garlic in a large heavy duty bottomed pot. Bring to a boil, and reduce the heat to a simmer for 1 hour 30 minutes.
- Strain the liquid into a clean pot and discard the solids. Continue reducing the liquid, straining every hour into a clean pot. The lower and slower the liquid reduces, the better it will achieve a light syrup consistency. Remove from the heat and strain one last time.
- Combine the cream, creme fraiche, horseradish, shallots, garlic, and fennel in a sauce pan, and bring to a boil. Reduce to a simmer and cook for 25 minutes, then season with salt and pepper.
- To serve, gently heat cream sauce until hot (not boiling), and froth with and immersion blender.
- Bring a large pot of salted water to a boil and prepare an ice bath. Remove the outer leaves from the cauliflower, and then submerge the head in the water for 5 minutes. Remove the cauliflower from the water and shock in the ice bath.
- When the cauliflower has cooled, slice it, then heat a sauté pan over medium heat and add the oil. When the oil is hot, add the cauliflower and cook for 5 minutes. When seared and golden brown, flip over and add the butter, and some salt and pepper. Remove from the pan and dry on paper towel.
- Combine the oil and lemon zest in a small saucepan. Set over low heat, add the salmon and cook very gently in the lemon oil to infuse oil with lemon, flipping halfway through. Serve with the toasted cauliflower, horseradish cream, and beet jus - enjoy!