Preheat oven to 400*.
Using the Mustard Cream recipe, pre-make the sauce first.
Cook potatoes first in boiling water until just tender. Cut each potato into 6 pieces. Place potatoes on to sheet tray/cookie sheet and drizzle with olive oil, season with kosher salt and pepper to taste. Place in oven and bake for approximately 6-7 minutes or until roasted and slightly crispy.
Chef Randy Morgan from Half Shells stops by Good Day to share a fish recipe for Lent.
Horseradish Crusted Scottish Salmon
7 oz Salmon Fillet-skin off
¼ cup Horseradish Crust-see separate recipe
2 oz Mustard Cream-see separate recipe
3 each Red Potatoes -medium skin on
1 tsp Garlic-minced
1 Tbsp Parmesan Cheese-shredded
1 tsp Parsley-chopped
Pinch Kosher Salt
5 oz Green Beans-blanched
1 Tbsp Slivered Almonds-toasted
1 Tbsp Shallots-small dice
2 tsp Unsalted Butter
1 Tbsp Amaretto
1 Lemon Wedge
While potatoes are cooking, using another pot of boiling water, add enough kosher salt till water has the brininess of the ocean water. Add the green beans and blanch for approximately 5 minutes. Pull out and drain from water. Using a saute pan on high heat, add the butter, shallots, and almonds and saute about 1 minute. Add the green beans to the pan and a pinch of salt to season. Take pan off the heat and add the amaretto, *Amaretto will catch fire and flame up when you put back on the flame, this is normal as the alcohol will burn out. Cook till flame dies down.
Using another saute pan or a Teflon coated skillet, get hot on medium-high heat.
Season both sides of salmon fillet with kosher salt and using the horseradish crust, press crust into the salmon evenly on presentation side only not on the skin side. Pour about 1 tablespoon cooking oil into the pan and let get hot about 10 seconds. Place salmon crust down into the pan and sear till crust becomes golden brown. Flip salmon over and cook until desired internal temperature is reached. I recommend medium rare for this application.
Toss the hot potatoes with the minced garlic, shredded parmesan, and chopped parsley.
Place potatoes on the plate and the green beans next to it. Place the crusted salmon uo against the potatoes. Spoon the sauce over top of the salmon on half of it allowing the sauce to pool at the bottom of the plate. Serve the dish with a lemon wedge as garnish.
Creole Mustard Cream
¼ cup Creole Mustard
2 cup Heavy Cream
¼ Cup White Wine
In a large soup pot add heavy cream and white wine and reduce down by ½. Add the creole mustard and a pinch of kosher salt and whisk together.