Russet Wrapped Rockfish With Daikon Radishes And Horseradish Cream Sauce Food

RUSSET-WRAPPED ROCKFISH WITH DAIKON RADISHES AND HORSERADISH CREAM SAUCE

Steps:

• Bring a medium sized saucepan of salted water to a rolling boil. Slowly add the sliced potatoes to the pan. Cook until the potatoes are slightly translucent and soft. Do not overcook. Strain the water from the pan and let the potatoes cool. Wrap the tender potato slices around each fish fillet, until the fish is completely covered. Wrap each fillet tightly in plastic wrap so that the potatoes stick to the fish.
• Heat enough vegetable oil to cover the bottom of a medium sized skillet over medium-high heat. Unwrap the fish fillets from the plastic wrap and brown each side of the fish. Reduce the heat and continue cooking the fish over medium-low heat until the bottom side is brown and the fish is cooked through.
• Top with Horseradish Cream Sauce.
• Melt the butter in a medium pan, then add the shallots and saute until tender. Slowly add the wine to the shallots. Reduce the mixture until it is nearly dry. Add heavy cream and allow the sauce to simmer until it is thick enough to coat a spoon, about 15 minutes.
• Pour the cream sauce into a blender and add grated horseradish. Blend the ingredients together and then strain through a fine sieve. Add salt and freshly ground pepper, to taste.
• Slice radishes and use for garnish.

KIMCHI WITH DAIKON RADISH

Steps:

• After peeling the radish, discard any remaining roots. Using a mandoline, slice the radish thinly, about 1/8 inch (3 mm) thick. Using the same setting, slice carrots. Use a cut-proof glove if you want to cut baby carrots length-wise.
• Dissolve salt in a large bowl with 5 cups of warm water. Add radish, carrots, and cabbage to the bowl and soak for 1 hour.
• While the vegetables are soaking, prepare the chili paste. In a large bowl, stir together 1/4 cup water, rice vinegar, fish sauce, and sugar. Add chili flakes, ginger, garlic, and anchovies and blend thoroughly.
• Drain vegetables using a sieve set over a bowl, reserving brined juices.
• Add drained vegetables to the bowl with the chili paste and mix well to coat. Pack into a 1-quart glass jar. An old pickle jar works perfectly for this.
• Pour some of the reserved brine into the bowl with the chili paste residue. Mix to capture leftover seasonings, and pour chili-brine into the jar. Cover and let stand at room temperature overnight. Refrigerate and eat within 1 week.

BACON-WRAPPED FILET MIGNON WITH HORSERADISH SAUCE

Steps:

• Sauce:.
• At least two hours prior, mix together the mayonnaise, sour cream, horseradish, mustard and lemon juice; cover and place in refrigerator.
• Steak:.
• Adjust oven rack to lower-middle position, place rimmed baking sheet or cast iron griddle on oven rack, and heat oven to 450 degrees.
• When oven reaches 450 degrees, heat 10-inch heavy-bottomed skillet (not nonstick) over high heat on stovetop until very hot, about 3 minutes.
• Meanwhile, rub each side of steaks with 1/2 teaspoon oil and sprinkle generously with salt and pepper.
• Wrap 1 slice bacon around circumfrence of each filet, overlapping ends and securing to meat with toothpick.
• Place steaks in skillet and cook, without moving steaks, until well-browned and a nice crust has formed, about 3 minutes.
• Turn steaks with tongs and cook until well-browned and a nice crust has formed on second side, about 3 minutes longer. (watch carefully).
• Hold filets on their sides briefly with tongs in skillet to crisp bacon slightly.
• Remove pan from heat, and use tongs to transfer steaks to hot baking sheet in oven (which has been lightly sprayed with non-stick cooking oil).
• Roasting times:.
• Very Rare: 2 to 4 minutes (center of steaks will appear cherry red and feel very soft and loose when cut with tip of paring knife),.
• Rare: 4 to 6 minutes (centers will appear red and soft),.
• Medium Rare: 6 to 8 minutes (centers will appear pink and feel firm but juicy).
• Medium: 8 to 10 minutes (centers will appear light pink and feel firm and compact).
• Transfer steaks to large plate; loosely tent with foil, and let rest about 5 minutes before serving.
• Serve with horseradish sauce.