Broiled Coho Salmon With Parsnips Dauphinoise

• 1 pound parsnips
• 13 to 1/2 cup heavy cream
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons unsalted butter
• 2 coho salmon, boned
• Juice 1/2 lemon
• 2 tablespoons fresh tarragon or dill
• 1 tablespoon safflower oil

1. Preheat oven to 400 degrees.
2. Peel the parsnips and slice them very thin (the slicing can be done with a food processor).
3. Lightly butter a glass or enameled cast iron baking dish.
4. Place a layer of the parsnips in the dish, season with salt and pepper and continue layering until you have reached the top.
5. Top with 1 tablespoon butter cut in small pieces and pour on just enough cream to moisten the parsnips.
6. Cover loosely with foil and bake for 15 minutes.
7. Uncover and bake for a further 15 to 30 minutes or until the parsnips are tender.
8. If they get too dry, add more cream.
9. Preheat broiler.
10. Wipe the salmon dry with paper towels and squeeze the lemon juice into the cavities.
11. Sprinkle with tarragon and place the remaining tablespoon of butter, cut in pieces, in the cavities.
12. Season with salt and pepper.
13. Broil the fish for about 4 minutes on each side, turning once.
14. Place on individual plates and pass the parsnips separately.

parsnips, heavy cream, salt, unsalted butter, coho salmon, lemon, tarragon, safflower oil

Taken from cooking.nytimes.com/recipes/9759 (may not work)