Arctic Char With Horseradish Cream Beets Dandelion Greens Recipe 45

ARCTIC CHAR WITH HORSERADISH CREAM, SWEET-AND-SOUR BEETS, AND DANDELION GREENS

Steps:

• For horseradish cream:
• Grate horseradish in processor fitted with coarse-shredder disk. Transfer horseradish to medium saucepan. Add cream. Cover and simmer 10 minutes. Remove from heat. Let stand, covered, 30 minutes to infuse. Strain cream into small saucepan, pressing firmly on solids. (Can be made 2 days ahead. Cover and chill.)
• For beets:
• Cook red and golden beets in separate medium pots of boiling salted water until tender, about 18 minutes. Drain and cool. (Can be made 2 days ahead. Cover and chill.)
• Peel red beets; cut each in half and place in medium skillet. Peel golden beets; cut each in half and place in another medium skillet. Mix 1/2 cup vinegar and 2 tablespoons sugar into each skillet. Cook beets in each skillet over medium-high heat until liquid thickens to syrup and begins to coat beets, stirring often, about 4 minutes. Season beets with salt and pepper. Remove from heat.
• For fish and greens:
• Preheat oven to 350°F. Sprinkle fish with salt and pepper. Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Add fish, skin side down. Sear until skin is brown and crisp, about 3 minutes. Place skillet with fish in oven. Roast fish until barely opaque in center, about 3 minutes.
• Meanwhile, warm horseradish cream over medium heat. Heat remaining 2 tablespoons oil in another large skillet over medium-high heat. Add greens and sauté until just wilted, about 1 minute. Season with salt and pepper.
• Divide greens among 4 plates. Top greens with fish, skin side up. Surround fish with beets. Spoon warm horseradish cream over and drizzle with beet juices.

ARCTIC CHAR WITH HORSERADISH CREAM, BEETS, DANDELION GREENS RECIPE - (4/5)

Steps:

• For Horseradish Cream: Grate horseradish in processor fitted with coarse-shredder disk. Transfer horseradish to medium saucepan. Add cream. Cover and simmer 10 minutes. Remove from heat. Let stand, covered, 30 minutes to infuse. Strain cream into small saucepan, pressing firmly on solids. (Can be made 2 days ahead. Cover and chill.) For Beets: Cook red and golden beets in separate medium pots of boiling salted water until tender, about 18 minutes. Drain and cool. (Can be made 2 days ahead. Cover and chill.) Peel red beets; cut each in half and place in medium skillet. Peel golden beets; cut each in half and place in another medium skillet. Mix 1/2 cup vinegar and 2 tablespoons sugar into each skillet. Cook beets in each skillet over medium-high heat until liquid thickens to syrup and begins to coat beets, stirring often, about 4 minutes. Season beets with salt and pepper. Remove from heat. For Fish And Greens: Preheat oven to 350 degrees. Sprinkle fish with salt and pepper. Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Add fish, skin-side down. Sear until skin is brown and crisp, about 3 minutes. Place skillet with fish in oven. Roast fish until barely opaque in center, about 3 minutes. Meanwhile, warm horseradish cream over medium heat. Heat remaining 2 tablespoons oil in another large skillet over medium-high heat. Add greens and sauté until just wilted, about 1 minute. Season with salt and pepper. Divide greens among 4 plates. Top greens with fish, skin-side up. Surround fish with beets. Spoon warm horseradish cream over and drizzle with beet juices. This recipe yields 4 servings.

HORSERADISH BEETS (CHRIN)

Steps:

• In an electric blender, grind the beets; drain (you can save the juice for soup if you'd like).
• Add horseradish to beets and mix well; refrigerate until ready to serve.

ROASTED BEETS WITH HORSERADISH CREAM

Steps:

• Cut the greens from the beets, leaving about 1 inch of the stems attached. S.
• crub the beets, wrap them tightly in 2 foil packages, and roast them on a baking sheet in the middle of a preheated 350°F oven for 1 to 1 1/2 hours, or until they are tender.
• Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled.
• Peel and halve the beets and cut them into 1/4-inch slices.
• In a small bowl stir together the crème fraîche, the horseradish to taste, the zest, and salt and pepper to taste.
• In a large skillet, cook the beets with salt and pepper to taste in the butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot.
• Portion out the arugula on six plates and place the beets atop the greens.
• Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.

GRILLED ARCTIC CHAR WITH HORSERADISH CREMA

Steps:

• Make the horseradish crema: Peel horseradish with a vegetable peeler and coarsely grate. Combine grated horseradish with sour cream, Dijon, chives and dill in a medium bowl and mix well. Season crema with lemon juice and salt to taste. (Crema can be made in advance; chill until you are ready to serve.)
• Heat grill to medium-high heat if you are using gas; if you have a charcoal grill, you want a nice hot bed of coals.
• Coat fish well with olive oil and season with salt. Set fish on the grill skin side down and cook, covered, until the flesh of the fish begins to turn opaque and the skin is crisp, 3 to 5 minutes. Use a grill spatula to carefully flip the fish and finish cooking to medium, about 2 minutes more.
• Spread horseradish crema on a serving platter or individual plates and place cooked fish on top with the skin side up. Garnish with dill and lemon wedges. Serve extra crema on the side.

EASTER HORSERADISH AND BEETS

Steps:

• Trim all but about 1 1/2" of tops from the beets and wash. Boil them for about 30 minutes, or until tender. You can do this the day before and store them in the refrigerator to cool off. By leaving a little of the tops on the beets, they won't bleed as much.
• Cut the tops off, and peel the beets. If you're concerned about red hands, wear gloves.
• Grate the beets into a bowl large enough to hold both them AND the horseradish. I use a large grater, Wally uses a small one.
• Peel the chop the horseradish into small pieces.
• Place a little in a blender with a little of water to assist in the blending process. Blend at a fairly low speed until the horseradish is chopped fairly fine. Place in a bowl and continue until all of the horseradish is chopped up. If you don't have a blender, you could use a small grater. Just be sure you keep a window open and keep your face away from the bowl.
• Behind the horseradish bowl you'll see 2 different types of small graters.
• Add the horseradish to the beets, tasting as you go along until you get the strength to your liking. Add about 2 tablespoons vinegar and a little salt. Taste. keep adding a little bit of vinegar at a time tasting as you go.
• Serve the rest of the horseradish on the side in order that some people can add to their own helping of beets.
• Quick method:.
• Use a food processor's bottom blade to chop up the beets, and mix everything up. Then add the vinegar and salt as above.

BEETS WITH HORSERADISH AND PUMPKIN SEEDS

Steps:

• Heat oven to 375 degrees. Place all the beets on a sheet of aluminum foil. Drizzle with the olive oil. Wrap together tightly and bake until tender, 65 to 70 minutes. Remove from the oven and let cool slightly. Peel off the skin. (You may need the help of a paring knife.)
• Slice the peeled beets 1/4-inch thick and arrange the slices on a serving tray. Sprinkle with salt and pepper.
• In a small bowl, combine the sour cream, horseradish, lemon juice, and 1/4 teaspoon each salt and pepper. Taste to adjust seasoning.
• In a small skillet, toast the pumpkin seeds over medium heat, shaking back and forth, until they emit a popcorn-like smell, 2 to 3 minutes.
• Spoon the sour cream dressing on top of the beets and sprinkle with toasted pumpkin seeds. Serve beets warm or chilled (see Tip).

ROASTED BEETS WITH HORSERADISH CREAM

Steps:

• Cut the greens from the beets, leaving about 1 inch of the stems attached, and reserve the greens. Scrub the beets, wrap them tightly in 2 foil packages, and roast them on a baking sheet in the middle of a preheated 350°F. oven for 1 to 1 1/2 hours, or until they are tender. Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled. Peel and halve the beets and cut them into 1/4-inch slices.
• In a small bowl stir together the crème fraîche, the horseradish to taste, the zest, and salt and pepper to taste. Wash well and drain the reserved greens, in a large skillet cook them with salt and pepper to taste in 1 tablespoon of the butter over moderately high heat, stirring, for 3 to 4 minutes, or until they are wilted, and transfer them to a platter. In the skillet cook the beets with salt and pepper to taste in the remaining 1 tablespoon butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot, and spoon them over the greens. Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.