BRANZINO WITH PEPPARROTSAS (HORSERADISH SAUCE)

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Branzino with Pepparrotsas (horseradish sauce) image

Pepparrotsas is a Scandinavian mainstay condiment. It is a horseradish sauce that is creamy, sharp, tangy and fresh. Creme Fraiche can be easily made by taking one cup of heavy cream and adding 2 tbsp buttermilk. Place in jar with a lid and let it sit in a dark place at room temp for 12 to 18 hours then refrigerate. This sauce...

Provided by barbara lentz

Categories     Fish

Time 1h15m

Number Of Ingredients 16

4 branzino fish filets
1 Tbsp olive oil
1/2 c dry white wine
MARINADE
1/4 c each soy sauce and water
4 clove garlic
2 Tbsp each olive oil and sugar
rosemary and thyme sprigs
fresh cracked pepper
PEPPARROTSAS
1 c creme fraiche
1/2 c heavy cream whipped until thick
1 Tbsp freshly grated horseradish or 2 tsp jared horseradish
2 tsp lemon juice
1 tsp honey
salt and pepper

Steps:

  • 1. Add the soy sauce,water, garlic, oil, sugar, rosemary,thyme, and pepper together. Add the fish and let marinate for at least 1 hour. Turning the fish in the marinate every 15 minutes.
  • 2. While you are marinating the fish. Beat the heavy cream until thick. Mix in the creme fraiche horseradish, lemon juice and honey. Taste and adjust for salt and pepper. Place in fridge to let the flavors meld.
  • 3. Add 1 tbsp olive oil to a cast iron skillet or regular skillet. Remove the fish from the marinade and discard the marinade. Sear the fish about 4 minutes each side. Then add the wine and let the fish cook until done and the wine has evaporated. Remove fish and serve with the sauce

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