Whitefish Salad And Roasted Beet Coleslaw
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
68
Spice
46
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
6 tbsps
Olive Oil3.5 tbsps
Balsamic Vinegar1.5 cups
Red Onion (thinly sliced)1 cup
Mayonnaise1 cup
Tarragon (chopped fresh)Directions:
1
Cool in foil
2
For coleslaw: Preheat oven to 425°F
3
Trim beet tops
4
Wrap each beet in foil
5
Roast until tender, about 1 1/2 hours
6
Cool in foil
7
Peel beets and grate coarsely
8
Blend oil, vinegar and horseradish in large bowl
9
Mix in beets, cabbage and onion
10
Season with salt and pepper
11
Cover; chill 2 days, tossing occasionally
12
Preheat oven to 425°F
13
Trim beet tops
14
Wrap each beet in foil
15
Roast until tender, about 1 1/2 hours
16
Peel beets and grate coarsely
17
Blend oil, vinegar and horseradish in large bowl
18
Mix in beets, cabbage and onion
19
Season with salt and pepper
20
Cover; chill 2 days, tossing occasionally
21
For whitefish: Sprinkle whitefish with salt and pepper
22
Steam whitefish until opaque in center, about 10 minutes
23
Cool
24
Blend mayonnaise, horseradish and chopped tarragon in medium bowl
25
Flake fish coarsely; fold into dressing
26
Season with salt and pepper
27
Cover and chill 1 day to blend flavors
28
Drain half of coleslaw in sieve (reserve remainder for another use)
29
Line eight 2/3-cup ramekins or custard cups with plastic wrap, leaving overhang
30
Pack 1/4 cup whitefish salad into 1 side of each ramekin; pack 1/4 cup drained coleslaw next to whitefish
31
(Can be made 4 hours ahead
32
Cover; chill
33
) Turn molds out onto plates; peel off plastic
34
Sprinkle whitefish with salt and pepper
35
Steam whitefish until opaque in center, about 10 minutes
36
Cool
37
Blend mayonnaise, horseradish and chopped tarragon in medium bowl
38
Flake fish coarsely; fold into dressing
39
Season with salt and pepper
40
Cover and chill 1 day to blend flavors
41
Drain half of coleslaw in sieve (reserve remainder for another use)
42
Line eight 2/3-cup ramekins or custard cups with plastic wrap, leaving overhang
43
Pack 1/4 cup whitefish salad into 1 side of each ramekin; pack 1/4 cup drained coleslaw next to whitefish
44
(Can be made 4 hours ahead
45
Cover; chill
46
) Turn molds out onto plates; peel off plastic