I credit this dish to a fellow Dane and cook I worked with years ago.
While easy to make, it has a very elegant look and will impress your guests.
BAKED SALMON ESCALOPE
in horseradish custard
8 generous slices of salmon cut 1/4 inch thick lengthwise
4 egg yolks
1 cup sour cream
1 cup heavy cream
juice of 1 lemon
1/4 cup fresh horseradish root, finely grated
pinch of nutmeg
salt and pepper to taste
Preheat the broiler on high. Arrange two slices of salmon on each of four oven-proof plates. Using an electric mixer, beat the egg yolks, sour cream, heavy cream, lemon juice, horseradish, nutmeg and salt and pepper until creamy. Divide the mixture equally over the salmon slices. Place the plates about an inch from the broiler and glaze the salmon until the custard has turned golden brown. Serve immediately.
The plates will be very hot, so place them on top of chargers.
TRICK OF THE TRADE
Broil only until the custard has turned golden brown. The salmon will cook lightly as a result of being enclosed by the custard. With that, serve a chilled glass of Chablis.
Chef Jan Jorgensen is the owner of Two Chefs Restaurant. For more information and reservations, call 305-663- 2100 or go to www.twochefsrestauurant. com.