Salmon Fillets with Horseradish Cap and Leek
Salmon fillet with horseradish cap accompanied by leek is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 salmon fillets about 160 g each (skinless)
- Salt
- black pepper freshly ground
- 100 g breadcrumbs
- 1 egg yolk
- 2 tbsp horseradish (jarred)
- 80 g soft butter
- oil for the baking sheet
- 2 leeks
- 2 tbsp butter
- 100 ml Vegetable broth
- 1 tbsp fresh chopped dill
- Lemon juice
Instructions
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1.
Preheat oven to 220°C with both top and bottom heat.
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2.
Wash and pat salmon dry. Season with salt and pepper. Mix breadcrumbs, egg yolk, horseradish, and butter into a smooth paste; season again. Spread on salmon fillets and place on an oiled baking sheet. Bake on the upper rack for 10-15 minutes until golden brown.
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3.
Wash, trim, and slice leeks into rings. Briefly sauté in hot butter. Season with salt and pepper, then deglaze with vegetable broth. Cover and simmer for about 5 minutes. Add dill and finish with lemon juice.
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4.
Plate the salmon on a dish, top with leek, and serve immediately.
