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Horseradish-Crusted Bass with Borscht Broth


Horseradish-Crusted Bass with Borscht Broth Recipe

Ingredients:
  • BASS
  • 6 6-ounce fillets striped bass boneless and skinless
  • Salt and freshly ground pepper to taste
  • 1 cup all-purpose flour
  • 3 large eggs
  • 1 cup horseradish root peeled, grated coarsely lengthwise
  • 2 cups fresh bread crumbs or slightly crumbled matzah farfel (pulsed briefly in the food processor)
  • 1/3 cup loosely packed flat parsley leaves roughly chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons grapeseed or vegetable oil
  • Yield: 6 servings (D)
  • SAUCE:
  • 2 medium beets (about 1 pound)
  • 3 1/2 tablespoons unsalted butter
  • 1 small white onion peeled and diced
  • 1 cup loosely packed white cabbage shredded
  • 1 tomato cored, split, seeded, and chopped
  • 1/2 cup dry white wine
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 2 cups fish stock
  • 1/2 potato unpeeled and diced
  • Salt and freshly ground pepper to taste
  • Juice of 1/2 lemon or to taste
  • 1/4 cup sour cream
Directions:
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