Lent is a time when many Christians abstain from eating meat on Fridays. (Formerly in the Roman Catholic Church, Friday was a day for going without meat, once a luxury, throughout the year.) Today, with so many vegan, vegetarian and fish options, meatless Fridays is hardly an inconvenience, let alone much of a sacrifice. Here”™s a twist on Fish Fridays, courtesy of Chef David Cingari of the Cingari Family ShopRite”™s 12 stores in Fairfield and New Haven counties, one of which, in Norwalk, held a reopening on Monday, March 13:
Parmesan and Horseradish Crusted Salmon”¯
Ingredients:
- 1 and 1/2 cups Italian-seasoned dry breadcrumbs
- 1 cup grated Parmesan cheese
- 1/2 cup horseradish
- 1 ounce olive oil
- 1 teaspoon Cajun seasoning
- 1 and 1/2 cups heavy cream”¯
- 1 and 1/2 tablespoons Dijon mustard”¯
- 6 8-ounce salmon filets
- Salt and white pepper to taste
”¯”¯ Directions:
- To prepare the crust, combine the breadcrumbs, Parmesan cheese, horseradish, oil and seasonings. Mix well and set aside.
- To make the Dijon cream, cook the cream over low heat until it is reduced to approximately ¼ cup, or 2 ounces.”¯ Stir in mustard and season with salt and white pepper.
- Pat 4 ounces of the seasoned crumb mixture on each salmon filet to cover the top completely.
- Roast the filets in an oven heated to 400 degrees Fahrenheit for 15 to 18 minutes, or until cooked through.
- Serve each filet with Dijon cream. Serves 6.
