Salmon with Potatoes and Horseradish-Tarragon Sauce

 

Andrew Scrivani for The New York Times

from The New York Times 

submitted by Anne Halsted 

preparation time: 45 minutes 

serves 4 to 6 

 

2 tablespoons unsalted butter 

3 medium Yukon Gold potatoes (about one pound), unpeeled 

Kosher salt and black pepper 

½ cup chopped shallots 

1 cup sour cream or Greek yogurt 

⅓ cup drained prepared horseradish 

3 tablespoons tarragon, divided 

3 tablespoons minced chives, divided 

⅛ teaspoon white pepper (optional) 

2 pounds boneless, skinless salmon or halibut fillet 

1 teaspoon hot paprika 

 

Heat oven to 400 degrees F and liberally grease a 9 by 13-inch glass baking dish with butter. Slice the potatoes paper thin and line the dish with the potatoes, slightly overlapping them as you arrange them in an even layer. Season generously with salt and pepper, dot with the shallots and bake until the potatoes are almost cooked through, about 20 minutes. 

 

Meanwhile, prepare horseradish-tarragon sauce: In a medium bowl, combine sour cream, prepared horseradish, 2 tablespoons each tarragon and chives, white pepper and 1 teaspoon salt. Refrigerate. Makes about 1 ½ cups. 

 

Sprinkle the salmon with the paprika and season with salt. Remove the baking dish from the oven and gently place the salmon on top of the potatoes. Brush 2 to 3 tablespoons of the horseradish sauce over the salmon to coat, then bake until the fish flakes with a fork, 15 to 20 minutes, depending on the thickness of the fillet. 

 

Sprinkle the fish with the remaining 1 tablespoon each tarragon and chives. Serve with the remaining horseradish-tarragon sauce. 

 

One could try layers of potatoes or substitute the potatoes with carrots, beets or other root vegetables like zucchini or fennel, though you’ll want to slice them more thickly and reduce the cooking time in the first step.