4 oz virgin olive oil
20 oz onions, coarsely diced
16 oz heavy cream
8 oz clam juice
1 1/2 oz horseradish
1 bunch rapini, diced
8 oz grated Parmesan
24 oz salmon fillets
Heat two ounces oil over medium heat. Add onions and saute until golden brown, perhaps 25-30 minutes.
Boil cream and clam juice until it reduces to eight ounces or less, with a thickish consistency. Mix in the horseradish.
Steam rapini until tender. Mix rapini with the onions, Parmesan and cream.
Warm remaining oil and saute salmon. Serve fish with sauce, garnished with dill.
Serves eight as a first course or four as an entree.