At The Painted Table in Seattle, Washinton, the fish comes with just the beet broth, but the beets themselves are delicious, too.

Makes 4 servings.

INGREDIENTS

  • 7tablespoons butter
  • 1/2cup thinly sliced shallots
  • 1/2cup dry white wine
  • 1bay leaf
  • 2tablespoons minced fresh thyme
  • 3medium beets, peeled, halved crosswise, cut into 1/4-inch-thick slices
  • 4 1/4cups chicken stock or canned low-salt chicken broth46-ounce salmon fillets
  • 2/3cup panko (japanese breadcrumbs)*
  • 11/2tablespoons prepared horseradish, drained12baby carrots, peeled
  • 12brussels sprouts, all leaves separated

    DIRECTIONS

    Melt 2 tablespoons butter in large saucepan over medium-high heat. Add shallots; sauté 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 medium-low 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 475°F. 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 1/4 cup stock; cover and simmer 2 minutes. Add brussels sprout leaves; cook, uncovered, until crisp-tender, 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.