Recipe - Horseradish-Crusted Salmon With Beets

7 tablespoon Butter
One half cup Thinly cut or sliced up shallots
One half cup Dry white wine
1 Bay leaf
2 tablespoon Minced fresh thyme
3 md Beets; peeled, halved
; crosswise, cut into
; 1/4inchthick
; slices
4 One fourth cup Chicken stock or canned
lowsalt chicken
; broth
4 Salmon fillets; (6ounce)
2/3 cup Panko; (Japanese
; breadcrumbs)*
1 One half tablespoon Prepared horseradish;
drained
12 Baby carrots; peeled
12 Brussels sprouts; all leaves
; separated

Melt 2 tablespoons butter in large saucepan over mediumhigh heat. Add
shallots; saute 5 minutes. Add wine, bay leaf and 1 tablespoon thyme; boil
until mixture is reduced by half, about 5 minutes. Add beets and 4 cups
stock; bring to boil. Reduce heat to mediumlow and simmer, uncovered,
until beets are tender and liquid is reduced to 1 cup, about 50 minutes.

Place salmon on rimmed baking sheet. Melt 1 tablespoon butter in small
saucepan; brush over salmon. Sprinkle with salt and pepper. Mix panko,
horseradish and 1 tablespoon thyme in small bowl. Season with salt and
pepper. Press mixture onto salmon, dividing equally. (Can be made 6 hours
ahead. Cover beet mixture and salmon separately; chill.)

Preheat oven to 475F. Bake salmon just until cooked through and top is
golden brown, about 8 minutes.

Meanwhile, melt 2 tablespoons butter in large skillet over medium heat. Add
carrots and One fourth cup stock; cover and simmer 2 minutes. Add brussels sprout
leaves; cook, uncovered, until crisptender, about 5 minutes. Season with
salt and pepper. Remove from heat.

Bring beet mixture to simmer in heavy medium saucepan. Add 2 tablespoons
butter; stir just until melted. Spoon beet mixture into 4 shallow soup
plates. Top with fish. Garnish with carrots and brussels sprouts.

*Available in Asian markets and in the Asian foods section of some
supermarkets.

Makes 4