Scrod Under Horseradish Meringue Food

MERINGUES

Steps:

• Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment. Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer); beat on medium speed until frothy. Add the cream of tartar and increase the speed to medium high; beat in the sugar 1 tablespoon at a time, then add the extract or zest. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes.
• For colored cookies, swirl a few drops of food coloring into the meringue or use a small paintbrush to paint 3 long stripes of food coloring up the inside of a pastry bag. For chocolate chip versions, gently fold the mini chocolate chips into the mixture.
• Drop or pipe the meringue as desired, about 2 inches apart, on the prepared baking sheets. Sprinkle with sanding sugar, if desired. Bake 1 hour, then turn off the oven and let the meringues stand in the oven until dry, about 2 hours. Top with or dip in melted chocolate and sprinkle with nonpareils.

SALMON UNDER HORSERADISH MERINGUE

Steps:

• Put the yogurt in a strainer lined with a double layer of paper towels. Set the strainer over a bowl, place in the refrigerator and let drain for 3 hours.
• Preheat the oven to 425 degrees. Coat a baking dish, large enough to hold the fillets in a single layer, with the butter. In a bowl, combine the drained yogurt, horseradish and teaspoon of salt.
• Beat the egg whites until they form soft peaks. Add the sugar and continue to beat until they form stiff peaks. Carefully fold in the seasoned yogurt.
• Lay the salmon in the baking dish and season with the remaining 1/4 teaspoon of salt and the pepper. Cover each fillet with i of the meringue. Bake until the fish is cooked through, about 15 minutes. Divide among 4 plates and sprinkle with dill. Serve immediately.

SCROD UNDER HORSERADISH MERINGUE

Steps:

• Put the yogurt in a strainer lined with cheesecloth and set aside for 3 hours to drain.
• Preheat the oven to 425 degrees. Coat a baking dish, large enough to hold the fillets in one layer, with the butter. In a bowl combine the yogurt, horseradish and salt.
• Beat the egg whites until they form soft peaks, add the sugar and continue to beat until they form stiff peaks. Carefully fold in the seasoned yogurt.
• Lay the fillets in the baking dish and cover each with a quarter of the meringue. Bake until cooked through, about 8 to 10 minutes, depending on the thickness of the fish. Remove the fillets to individual plates and sprinkle with the dill.