Title: Salmon Fillets with Horseradish-Potato Crust
Categories: Fish
Yield: 2 Servings

1	sm	Boiling potato
		Boiled until just tender
		Chilled and peeled
		Salt and pepper
2	ts	Oil or melted butter
1 1/2	ts	Prepared horseradish
2		Salmon fillets
		(abt 6oz ea and 1" thick)
		Cut and fold to
		An even thickness

Heat the oven to 400 F. Grate the potato, using the large holes of a box grater, but don't apply too much pressure ÄÄ you want fairly thin shavings. Season with salt and pepper and toss with the oil or melted butter.

Spread half the horseradish on each fillet and season with a little more salt and pepper. Gently pat the potato topping on the surface of each fillet, pressing lightly so it sticks.

Brush a little oil onto a small baking sheet or shallow baking pan and set the fillet on the oiled spot (or use a non-stick pan). Bake the fish in the hot oven until the topping is golden brown and crisp and the fish is tender all the way through when you poke it with a thin knife or skewer, 15-18 min. If the fish is almost cooked but the potato topping isn't crisp, switch the oven to broil for the last few minutes. Serve immediately.

Note: Don't pile the potatoes on too thick or they won't get crisp.

Fine Cooking Dec 95-Jan 96

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