Horseradish Crusted Halibut-martha Stewart Li Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
10 tbsp: Freshly grated or prepared horseradish, drained
1/2 cup: Fresh white bread crumbs,
2 tbsp: Unsalted butter,
1 tbsp: Chervil leaves,
1 tbsp: Tarragon leaves,
1 pinch: Freshly ground pepper,
2 tsp: Egg white,
4: Halibut or other firm white fish fillets, (6-8 oz each), skin removed
Salt,
1 tsp: Olive oil,
2 Bunches: fresh spinach, washed well
2 tbsp: Balsamic vinegar,
Directions:
1. Heat oven to 400. In a food processor, combine horseradish, bread
crumbs, butter, herbs, and pepper. Pulse 2 or 3 times until combined
and herbs are coarsely chopped. Add egg white and pulse 2 or 3 times.
2. Season both sides of fish with salt and pepper. Pat 3 or 4 T of the
mixture firmly onto one side of each fillet. Heat a large nonstick,
ovenproof pan over medium-low heat. Add oil and fillets, crust side
down. Cook for 2 to 3 minutes, or until crust is golden brown.
Carefully turn, then place pan in oven for 7 to 10 minutes, or until
done to taste.
3. While fish is baking, place spinach in a medium saucepan. The
spinach leaves should still have water clinging to them; if they
dont, sprinkle with a few drops. Add salt, cover, and cook over
medium heat, stirring occasionally, until just wilted, 2 to 3
minutes. Pour vinegar into a small saucepan and cook over high heat
until reduced by half, 1 1/2 to 2 minutes.
4. Remove fish from oven. Serve each fillet with some of the wilted
spinach and a spoonful of the reduced vinegar alongside.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Source from luhu.jp
crumbs, butter, herbs, and pepper. Pulse 2 or 3 times until combined
and herbs are coarsely chopped. Add egg white and pulse 2 or 3 times.
2. Season both sides of fish with salt and pepper. Pat 3 or 4 T of the
mixture firmly onto one side of each fillet. Heat a large nonstick,
ovenproof pan over medium-low heat. Add oil and fillets, crust side
down. Cook for 2 to 3 minutes, or until crust is golden brown.
Carefully turn, then place pan in oven for 7 to 10 minutes, or until
done to taste.
3. While fish is baking, place spinach in a medium saucepan. The
spinach leaves should still have water clinging to them; if they
dont, sprinkle with a few drops. Add salt, cover, and cook over
medium heat, stirring occasionally, until just wilted, 2 to 3
minutes. Pour vinegar into a small saucepan and cook over high heat
until reduced by half, 1 1/2 to 2 minutes.
4. Remove fish from oven. Serve each fillet with some of the wilted
spinach and a spoonful of the reduced vinegar alongside.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Source from luhu.jp