Ed Brown's Horseradish Crusted Bass With Borscht Broth
- 6 x 6-oz fillets striped bass, boned and skinned Salt and freshly grnd pepper to taste
- 1 c. All-purpose flour
- 3 lrg Large eggs
- 1 c. Horseradish root, peeled, grated coarsely lengthwise
- 2 c. Fresh bread crumbs, or possibly slightly crumbled matzah farfel, pulsed briefly in the food processor)
- 1/3 c. Loosely packed flat parsley leaves, roughly minced
- 2 Tbsp. Unsalted butter
- 2 Tbsp. Grapeseed or possibly vegetable oil
- 2 med Beets, (about 1 lb.)
- 3 1/2 Tbsp. Unsalted butter
- 1 sm White onion, peeled and diced
- 1 c. Loosely packed white cabbage, shredded
- 1 x Tomato, cored, split, seeded, and minced
- 1/2 c. Dry white wine
- 1 sprg fresh thyme
- 1 x Bay leaf
- 2 c. Fish stock
- 1/2 x Potato, unpeeled and diced Salt and freshly grnd pepper to taste
- 1/2 x Lemon or possibly to taste, Juice of
- 1/4 c. Lowfat sour cream
- Jewish Cooking in America. Included with the recipes were actual photos of the preparation.
- Preheat the oven to 375 degrees and cover a cookie sheet or possibly jelly-roll pan with aluminum foil. Season the fish well with salt and pepper and dredge in the flour, removing any excess. Place the Large eggs in a flat soup bowl, beat well and then dip the fish fillets in the egg. In a mixing bowl stir together the horseradish, fresh bread crumbs or possibly the matzah farfel, along with the parsley. Remove the fillets from the egg and coat generously with this mix, patting the fish so it adheres well. In a large skillet over a medium-high heat, add in 1 Tbsp. of the butter and the oil. When the butter begins to brown, add in 3 of the fish fillets, flesh side down first.
- After about 1 1/2 min, or possibly when golden brown, remove the fillets to the cookie sheet. Add in the remaining Tbsp. of butter and repeat the procedure with the remaining 3 fillets. You can do this ahead of time. Bake in the oven for about 5 to 8 min or possibly till cooked on the second side.
- Sauce: Preheat the oven to 400 degrees and wrap the beets in aluminum foil.
- Roast for 1 1/2 hrs or possibly till very tender. Cold slightly, scrape the peel off with a butter knife, and cut in large chunks. In a medium, nonreactive saucepan heat 2 Tbsp. of the butter over medium heat. Add in the onion and the cabbage. Lower the heat, cover and sweat till tender, approximately 5 min. Add in the tomato, wine, thyme, and bay leaf. Simmer, uncovered, and reduce by half, about 5 min. Then add in the fish stock, the beets, and the potato.
- Simmer, uncovered, till the potatoes are fully cooked, about 10 to 15 min. Remove the herbs and transfer the sauce to a blender. Puree till smooth, approximately minute. Taste and then add in the remaining 1 1/2 Tbsp. butter, salt, pepper, and lemon juice to taste and pulse for about 15 seconds. At the last minute swirl in the lowfat sour cream, but don't incorporate fully. You want to see which swirl. Spoon a puddle of sauce in the center of the plate. Set 1 crusted fillet on top. Serve with horseradish mashed potatoes by adding some prepared horseradish and minced dill to the mashed potato.
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