Arctic Char With Horseradish Cream, Sweet-And-Sour Beets, And Dandelion Greens
Serves: 4
Llewellyn Gorczany
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
56
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
For horseradish cream: Grate horseradish in processor fitted with coarse-shredder disk
2
Transfer horseradish to medium saucepan
3
Add cream
4
Cover and simmer 10 minutes
5
Remove from heat
6
Let stand, covered, 30 minutes to infuse
7
Strain cream into small saucepan, pressing firmly on solids
8
(Can be made 2 days ahead
9
Cover and chill
10
) Grate horseradish in processor fitted with coarse-shredder disk
11
Transfer horseradish to medium saucepan
12
Add cream
13
Cover and simmer 10 minutes
14
Remove from heat
15
Let stand, covered, 30 minutes to infuse
16
Strain cream into small saucepan, pressing firmly on solids
17
(Can be made 2 days ahead
18
Cover and chill
19
) For beets: Cook red and golden beets in separate medium pots of boiling salted water until tender, about 18 minutes
20
Drain and cool
21
(Can be made 2 days ahead
22
Cover and chill
23
) Peel red beets; cut each in half and place in medium skillet
24
Peel golden beets; cut each in half and place in another medium skillet
25
Mix 1/2 cup vinegar and 2 tablespoons sugar into each skillet
26
Cook beets in each skillet over medium-high heat until liquid thickens to syrup and begins to coat beets, stirring often, about 4 minutes
27
Season beets with salt and pepper
28
Remove from heat
29
Cook red and golden beets in separate medium pots of boiling salted water until tender, about 18 minutes
30
Drain and cool
31
(Can be made 2 days ahead
32
Cover and chill
33
) Peel red beets; cut each in half and place in medium skillet
34
Peel golden beets; cut each in half and place in another medium skillet
35
Mix 1/2 cup vinegar and 2 tablespoons sugar into each skillet
36
Cook beets in each skillet over medium-high heat until liquid thickens to syrup and begins to coat beets, stirring often, about 4 minutes
37
Season beets with salt and pepper
38
Remove from heat
39
For fish and greens: Preheat oven to 350°F
40
Sprinkle fish with salt and pepper
41
Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat
42
Add fish, skin side down
43
Sear until skin is brown and crisp, about 3 minutes
44
Place skillet with fish in oven
45
Roast fish until barely opaque in center, about 3 minutes
46
Meanwhile, warm horseradish cream over medium heat
47
Heat remaining 2 tablespoons oil in another large skillet over medium-high heat
48
Add greens and sauté until just wilted, about 1 minute
49
Season with salt and pepper
50
Divide greens among 4 plates
51
Top greens with fish, skin side up
52
Surround fish with beets
53
Spoon warm horseradish cream over and drizzle with beet juices
54
Preheat oven to 350°F
55
Sprinkle fish with salt and pepper
56
Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat
57
Add fish, skin side down
58
Sear until skin is brown and crisp, about 3 minutes
59
Place skillet with fish in oven
60
Roast fish until barely opaque in center, about 3 minutes
61
Meanwhile, warm horseradish cream over medium heat
62
Heat remaining 2 tablespoons oil in another large skillet over medium-high heat
63
Add greens and sauté until just wilted, about 1 minute
64
Season with salt and pepper
65
Divide greens among 4 plates
66
Top greens with fish, skin side up
67
Surround fish with beets
68
Spoon warm horseradish cream over and drizzle with beet juices