Horseradish Sauce With Tarragon Food
SALMON WITH POTATOES AND HORSERADISH-TARRAGON SAUCE
Adapted from an 18th-century recipe by George Lang for his 1971 cookbook, "The Cuisine of Hungary," this recipe layers roast potatoes with just-tender baked salmon and a fresh swipe of horseradish sauce. You could substitute the potatoes with carrots, beets or other root vegetables, or you could play around with more tender vegetables like zucchini or fennel, though you'd need to slice them more thickly and reduce the cook time in Step 1. Likewise, halibut, cod or another white fish can be used instead of salmon. The bright horseradish sauce keeps the salmon moist and gives this dish verve, pairing horseradish's peppery punch with tangy sour cream and fresh herbs.
Provided by Joan Nathan
Categories dinner, casseroles, seafood, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees and liberally grease a 9-by-13-inch glass baking dish with butter. Slice the potatoes paper-thin (less than 1/8-inch thick) and line the dish with the potatoes, slightly overlapping them as you arrange them in an even layer. Season generously with salt and pepper, dot with the shallots and bake until the potatoes are almost cooked through, about 20 minutes.
- Meanwhile, prepare the horseradish-tarragon sauce: Add the sour cream, prepared horseradish, 2 tablespoons each tarragon and chives, white pepper (if using) and 1 teaspoon salt to a medium bowl and stir to combine. Refrigerate. (This makes about 1 1/3 cups.)
- Sprinkle the salmon with the paprika and season with salt. Remove the dish from the oven and gently place the salmon on top of the potatoes. Brush 2 to 3 tablespoons of the horseradish-tarragon sauce over the salmon to coat, then bake until the fish flakes with a fork, 15 to 20 minutes, depending on the thickness of the fillet.
- Sprinkle the fish with the remaining 1 tablespoon each tarragon and chives. Serve with the remaining horseradish-tarragon sauce.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 15 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 12 grams, Sodium 698 milligrams, Sugar 4 grams, TransFat 0 grams
MUSTARD-HORSERADISH SAUCE
Categories Sauce Dairy Mustard Low Carb Horseradish Winter Tarragon Sour Cream Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Mix all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
HORSERADISH SAUCE, WITH TARRAGON
Provided by Moira Hodgson
Categories easy, condiments
Time 5m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Combine the horseradish, sour cream, mustard and tarragon leaves in a bowl. Mix thoroughly and add vinegar to taste. Season with salt and pepper.
- Put the sauce in two small bowls.
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MUSHROOM SANDWICH WITH HORSERADISH TARRAGON CREAM - CTV
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- Place mushrooms onto a large rimmed baking sheet with garlic and rosemary. If mushrooms are crowded, use two smaller sheets.
- Whisk together wine, olive oil, vinegar and mustard in a small bowl. Season with salt and pepper. Pour over mushrooms and toss to combine. Spread mushrooms into a single layer. Roast until golden and beginning to become crisp, about 20 to 25 minutes, stirring halfway through.
- Mix together mayonnaise, horseradish, tarragon and chives in a small bowl. Season with pepper.
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