Herbedhorseradishsauceforfish Recipes

Steps:

• Whisk sour cream, prepared horseradish, salt, and pepper together in a bowl. Refrigerate until chilled, about 15 minutes.

Steps:

• In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream.

Steps:

• Preheat the oven to 400 degrees F.
• Make 3 diagonal slices about 1/2-inch deep on each side of the fish. Salt and olive oil the fish generously.
• Season the inside of the fish with salt and olive oil. Place 4 lemon slices, the bay leaves, a bundle of the mixed herbs and 2 of the garlic cloves inside the body cavity.
• Line a sheet tray with aluminum foil and arrange the remaining assorted herbs, lemon slices and garlic in the center of the tray and lay the fish on top.
• Fold the aluminum foil up around the sides of the fish to create a sort of baking dish. Add the white wine and place in the preheated oven and roast until the fish is just cooked through, about 30 to 35 minutes.
• Remove from oven, present and collect your kudos then fillet to serve.

Steps:

• Combine ingredients in a small nonreactive bowl and mix until smooth. Season with salt and freshly ground black pepper, as desired. (Can be made up to 1 day ahead, covered and refrigerated.)
• Serve with cooked and chilled shrimp.

Steps:

• In medium bowl, combine ingredients.
• Mix well.
• Cover and refrigerate.

Steps:

• Combine mayonnaise, lemon juice, garlic, basil, thyme, tarragon and dill in a small bowl. Season with salt and pepper. (Herb sauce can be prepared 2 days ahead. Cover and refrigerate.)
• Butter 8-inch square baking dish. Spread each side of swordfish steaks with 1 tablespoon herb sauce. Place in prepared dish and chill 30 minutes.
• Preheat oven to 400°F. Pour wine over swordfish. Bake until fish is just cooked through, about 17 minutes. Transfer to plates. Serve, passing remaining herb sauce separately.

Steps:

• Scrub beets and trim stems to 1/2 inch. Place beets in a medium saucepan and add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium high and cook at a gentle boil until beets are tender when pierced with a small, sharp knife, about 45 minutes. Remove heat, drain, and set beets aside until cook enough to handle.
• Meanwhile, grate horseradish on the medium-size holes of a box grater. Place horseradish in a small bowl and stir in vinegar, salt, and sugar.
• Peel beets and grate on the medium-size holes of the box grater. Add to horseradish mixture, stirring well to combine. Keep covered to preserve flavor and refrigerate until needed.

Steps:

• Melt butter in heavy small saucepan over medium heat. Add shallots and garlic; sauté until soft and translucent, about 1 minute. Add wine; simmer until mixture is reduced to 2 tablespoons, about 8 minutes. Remove from heat and cool.
• Whisk remaining ingredients into shallot mixture. Cover and refrigerate at least 1 hour before serving. (Can be prepared 2 days ahead.)

Steps:

• .MIx sll ingredients together.
• Refrigerate until ready to use.
• Tastes best if made a day ahead>.

Steps:

• Combine all ingredients in a heavy pan.
• Cook over low heat, stirring frequently, until cheese melts and is thick.
• To serve, spoon it over cooked fish fillets.

Steps:

• Finely shred the horseradish root. It may make your eyes water like onions do!
• Add remaining ingredients to bowl and mix well.
• Funnel into clean 1/2 pint jars and cover with caps.
• Will keep in refrigerator for one year.

Steps:

• Line rimmed baking sheet with plastic wrap. Using/on off turns, finely chop 1/2 of fish in processor (do not puree to paste); transfer to bowl. Repeat with remaining fish. Mix in onion, parsley, cilantro, 3 1/2 tablespoons oil, salt, and pepper. Using wet hands and generous 1/4 cupful for each, shape mixture into 3x2x1/2-inch cakes. Arrange on prepared baking sheet. (Can be made 1 day ahead. Cover and chill.)
• Heat 1 tablespoon oil in large skillet over medium heat. Working in batches, sauté cakes until opaque in center, adding more oil to skillet by tablespoonfuls as needed, about 4 minutes per side. Transfer to platter. Serve warm or at room temperature with horseradish sauce.

Steps:

• Steaks:
• 1. Set a heavy-bottomed 12-inch skillet over low heat for 5 to 10 minutes, or medium heat for 3 to 4 minutes, while preparing the meal and seasoning the fish steaks. Three to four minutes before searing the fish steaks, turn on the exhaust fan and increase the heat to high.
• 2. Set steaks on a plate, drizzle with oil; turn to coat. Sprinkle with salt and pepper.
• 3. A minute or so after the residual oils in the skillet send up wisps of smoke, put the fish steaks in the pan. Cook over high heat until the steaks develop a thick, rich brown crust, about 3 1/2 to 4 minutes. Turn the steaks and continue to cook over high heat until the other sides develop a thick, rich brown crust and the fish is medium-rare to medium, 3 1/2 to 4 minutes longer. (For medium-well-done fish, turn the heat to low and cook, turning once, for 1 to 2 minutes longer.) Remove to a plate and let stand 5 minutes.
• 4. Serve with lemon wedges, or an uncooked relish or flavored butter. Or make a pan sauce by adding 1/2 cup liquid to the skillet; boil until the liquid is reduced to about 1/4 cup. Tilting the skillet so that the reduced liquid is at one side of the pan, whisk in butter or other enrichments until the sauce is smooth and glossy.
• Butter:
• Mash the horseradish and butter into a paste. Add the vinegar and season to taste with salt and pepper. Smear a tablespoon of flavored butter over each portion and serve immediately.

Steps:

• Melt butter; blend in flour.
• Add vinegar, beef broth, prepared horseradish mustard, and .
• brown sugar.
• Cook slowly, stirring constantly, till thick.
• Gradually add a little hot mixture to 1 slightly beaten egg yolk.
• Return to hot mixture. Bring sauce to boiling, stirring constantly.
• Serve hot with corned beef or ham.
• Makes 1 cup.