Horseradish And Cider Cream Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1: Shallot, minced
2 1/2 tbsp: Prepared horseradish,
Butter, if necessary
Salt and pepper to taste,
1/4 cup: Cider vinegar,
1 tbsp: Parsley, minced
2/3 cup: Heavy cream,
Directions:
Quick Pan Sauce for Sauted Fish
Add shallot to warm pan once fish has been sauted and removed and any
juices set aside; add butter if pan is dry. Saut over medium heat
until almost softened, 1-2 minutes. Increase heat to high; add coder
and vinegar and reduce to thin syrup, 2-3 minutes. Add cream,
horseradish, and reserved juices; simmer until sauce thickens, 1-2
minutes. Season with salt and pepper to taste. Spoon sauce over fish,
sprinkle with parsley, and serve.
Cooks Illustrated October 1995
Submitted By DIANE LAZARUS On 08-24-95
Source from luhu.jp
Add shallot to warm pan once fish has been sauted and removed and any
juices set aside; add butter if pan is dry. Saut over medium heat
until almost softened, 1-2 minutes. Increase heat to high; add coder
and vinegar and reduce to thin syrup, 2-3 minutes. Add cream,
horseradish, and reserved juices; simmer until sauce thickens, 1-2
minutes. Season with salt and pepper to taste. Spoon sauce over fish,
sprinkle with parsley, and serve.
Cooks Illustrated October 1995
Submitted By DIANE LAZARUS On 08-24-95
Source from luhu.jp
Tags
Salsa/sauce