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1
Melt 2 tablespoons butter in large saucepan over medium-high heat.
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2
Add shallots; saute 5 minutes.
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3
Add wine, bay leaf and 1 tablespoon thyme; boil until mixture is reduced by half, about 5 minutes.
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4
Add beets and 4 cups stock; bring to boil.
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5
Reduce heat to medium-low and simmer, uncovered, until beets are tender and liquid is reduced to 1 cup, about 50 minutes.
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6
Place salmon on rimmed baking sheet.
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7
Melt 1 tablespoon butter in small saucepan; brush over salmon.
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8
Sprinkle with salt and pepper.
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9
Mix panko, horseradish and 1 tablespoon thyme in small bowl.
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10
Season with salt and pepper.
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11
Press mixture onto salmon, dividing equally.
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12
(Can be made 6 hours ahead.
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13
Cover beet mixture and salmon separately; chill.)
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14
Preheat oven to 475F.
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15
Bake salmon just until cooked through and top is golden brown, about 8 minutes.
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16
Meanwhile, melt 2 tablespoons butter in large skillet over medium heat.
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17
Add carrots and 1/4 cup stock; cover and simmer 2 minutes.
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18
Add brussels sprout leaves; cook, uncovered, until crisp-tender, about 5 minutes.
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19
Season with salt and pepper.
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20
Remove from heat.
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21
Bring beet mixture to simmer in heavy medium saucepan.
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22
Add 2 tablespoons butter; stir just until melted.
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23
Spoon beet mixture into 4 shallow soup plates.
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24
Top with fish.
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25
Garnish with carrots and brussels sprouts.
