Oven-Baked Salmon (or Trout) with Parsley and Horseradish Sauce

from Bent Stiansen's Norwegian cookbook, Stiansen Inviterer til Fest
via Irene Tibbits

serves 8

2.8 pounds skinless salmon or trout (recipe was for trout but I was served salmon)
1/2 cup plus one teaspoon sugar
1/2 cup salt, plus more for the sauce
1/2 cup olive oil
1 cup white wine
1/2 cup chopped shallots
1 1/2 cups cream
1 teaspoon cornstarch
1 1/2 cups Italian parsley, chopped
3 tablespoons shredded fresh horseradish
white pepper
1 tablespoon lemon juice

Preheat oven to 130 degrees (55 degrees Celsius)!

Mix 1/2 cup sugar and 1/2 cup salt and sprinkle over fish. Let sit for 15 minutes, rinse under running water and dry with paper towel.

Divide fish into eight portions and roll in olive oil. Place on baking sheet and bake for 25 minutes. The fish is baked at such a low temperature to prevent dryness; it tastes somewhere between raw and cooked fish, delicious!

Meanwhile, cook white wine with shallots in a saucepan until reduced to 1/2 cup. Add cream and bring to boil, then add cornstarch mixed in two tablespoons cold water. Place sauce in blender and add horseradish and parsley, mix till you have a nice green sauce. Add salt, pepper, 1 teaspoon sugar and lemon juice. Serve the sauce with the fish.

Most American ovens don't have a setting for 130 degrees. If you don't, set the oven to Warm and check at 20 minutes. The original recipe was for trout, but I used salmon very successfully. Delicious with Cauliflower Purée.