Salmon Fillet With Horseradish Potato Crust

Directions

1. I serve this in my restaurant & the plates come back totally clean. (I wash them anyway!). I've served it with sauted spinach (w/shallot & garlic, in small amonut of butter & extra virgin olive oil ) or possibly par-boiled (3min) green beans which I toss w/red pepper slivers & which are quickly (2min) reheated in a small amount of butter. The crust material can be made a few hrs ahead. Cut fillet portion before cooking for better presentation. Chris Damico NYC
2. Boil potato til just tender, refrigeratethen peel. Preheat oven to 400F. Grate potato w/large holes on grater, pressing lightly for thin shavings. Season with salt and pepper & toss with oil. Spread horseradish on each fillet & season with salt and pepper. Gently pat potato topping on surface, pressing lightly so it sticks. Bake till topping in golden & crisp & fish is tender all the way through when poked w/thin knife or possibly skewer, 15-18 min. If topping seems like it's going to burn before done turn oven down to 375F. If topping isn't crisp, but fish is almost cooked through, switch to broil for last few min. Serve immediately.