Bistro 1202: Horseradish Crusted Salmon

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Jackie Lewandoski check's out Bistro 1202 in the historic Hotel Wayne in Honesdale.  There, the executive chef prepares his signature Horseradish Crusted Salmon.

Bistro 1202Horseradish Crusted Salmon


8 oz portion of wild Salmon

1 chopped Yukon Gold Potato

1 oz diced green bell pepper

1 oz carmelized vidalia onion

1 oz horseradish

2 oz baby spinach

3 oz unsalted butter

1 oz lemon zest

1 oz panko bread crumb

1 oz white wine

2 oz heavy cream

2 oz olive oil

Salt and Pepper to Taste


1 Horseradish Butter

Soften butter and add lemon zest, horseradish and panko breadcrumbs. Mix well

  1. Salmon

Season salmon with salt and pepper and pan sear in hot pan with oil till top edge is crispy. Let stand. Put horseradish butter on fish and place in preheated oven at 375 degrees for approximately 15 minutes.

  1. Potato

Pan fry potato till crispy and add bell peppers, caramelized onions and salt and pepper.

  1. Spinach

Saute spinach in olive oil

  1. Beurre Blanc sauce

Heat shallot in white wine till all liquid is cooked out and add heavy cream. Cook heavy cream till thick consistency. Take off heat and stir in softened butter.

  1. Chive Oil

In food processor puree olive oil, fresh chives and strain

  1. Assemble Dish

Place potato on bottom of plate. Put spinach on top of potato then put your cooked salmon on top of spinach drizzle with Beurre Blanc and chive oil.


Bon Appetit


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