Baked Cod And Potatoes With Horseradish Cream Sauce Recipes

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BAKED COD AND POTATOES WITH HORSERADISH CREAM SAUCE



Baked Cod and Potatoes with Horseradish Cream Sauce image

Categories     Mustard     Potato     Bake     Quick & Easy     Mayonnaise     Cod     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 7

Nonstick vegetable oil spray
1/2 cup mayonnaise
3 tablespoons Dijon mustard with horseradish
2 tablespoons fresh lemon juice
2/3 pound unpeeled red-skinned potatoes, thinly sliced
2 6-ounce cod fillets
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 400°F. Line rimmed baking sheet with foil; coat with nonstick spray. Mix mayonnaise, mustard, and lemon juice in medium bowl to blend. Season mustard mixture with pepper.
  • Toss potatoes in mustard mixture. Gently shake excess mustard mixture from potatoes before spreading potatoes in single layer on 3/4 of prepared baking sheet. Bake until potatoes are beginning to brown, about 13 minutes. Coat fish with remaining mustard mixture. Sprinkle fish with salt and pepper. Place fish alongside potatoes. Bake until fish is opaque in center and potatoes are tender, about 10 minutes longer.
  • Divide potatoes between 2 plates; sprinkle lightly with salt. Top potatoes with fish, sprinkle with chopped parsley, and serve.

CREAMY COD AND POTATO GRATIN



Creamy Cod and Potato Gratin image

I got a Food Wish for a classic creamed cod recently (which, by the way, was one of my childhood favorites), but instead of doing the traditional version, I decided I'd try to make it a little bit fancier and refined and present basically all the same ingredients, but in an individual-sized, beautifully browned and bubbling, gratin form. Not to spoil the ending, but I was very happy with how this came out!

Provided by Chef John

Time 1h20m

Yield 2

Number Of Ingredients 11

2 medium russet potatoes, peeled and quartered
2 (6 ounce) fillets cod
2 pinches cayenne pepper, divided, or to taste
salt to taste
7 tablespoons unsalted butter, divided
2 tablespoons finely chopped shallot
1 cup heavy cream
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon
2 teaspoons freshly grated Parmigiano-Reggiano, or to taste

Steps:

  • Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.
  • While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.
  • Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.
  • Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.
  • Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.
  • Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.
  • Pour in lemon juice and turn off the heat; stir for about 30 seconds.
  • Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.
  • Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.
  • Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
  • Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 1089.6 calories, Carbohydrate 43.6 g, Cholesterol 333.3 mg, Fat 86.3 g, Fiber 5.1 g, Protein 38.5 g, SaturatedFat 53.5 g, Sodium 216.5 mg, Sugar 2.4 g

STUFFED BAKED POTATOES WITH HORSERADISH CREAM



Stuffed Baked Potatoes with Horseradish Cream image

Categories     Potato     Side     Bake     Vegetarian     Horseradish     Dill     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 5

6 large russet potatoes, rinsed, dried
6 tablespoons plus 1/2 cup sour cream
6 tablespoons (3/4 stick) butter
4 tablespoons prepared white horseradish, drained
2 tablespoons chopped fresh dill

Steps:

  • Preheat oven to 400° F. Pierce potatoes several times with fork. Place on oven rack; bake until crisp outside and cooked through, about 1 hour. Transfer to small baking sheet; cool 5 minutes. Cut off top third of potatoes. Scoop potato from bottoms into large bowl, leaving 1/4-inch-thick shell. Scoop potato from tops and add to same bowl; discard tops.
  • Mash potato with 6 tablespoons sour cream, butter and 2 tablespoons horseradish. Season with salt and pepper. Spoon into potato shells, dividing equally.
  • Mix 1/2 cup sour cream, 2 tablespoons horseradish and dill in small bowl. (Potatoes and sour cream topping can be made 1 day ahead. Cover and chill.)
  • Preheat oven to 400° F. Place potatoes in baking pan and cook until heated through and golden brown, about 50 minutes. Spoon sour cream topping on each. Serve, passing remaining sour cream topping separately.

STUFFED BAKED POTATOES WITH HORSERADISH CREAM



Stuffed Baked Potatoes with Horseradish Cream image

Potatoes can be prepared a day ahead and the last 50 minutes of baking done before serving. Do not try this if you're not a horseradish fan.

Provided by BogeysMom

Categories     Potato

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 8

6 large baking potatoes, rinsed and dried
6 tablespoons sour cream
6 tablespoons butter
2 tablespoons prepared white horseradish, drained
salt and pepper
1/2 cup sour cream
2 tablespoons prepared white horseradish, drained
2 tablespoons fresh dill, chopped

Steps:

  • Preheat oven to 400.
  • Pierce potatoes with fork and bake 1 hour.
  • Remove and cool, place on baking sheet.
  • Slice skin away from top of each potato and carefully scoop out pulp, leaving 1/4 pulp in shell.
  • Be care not to tear shells.
  • Spoon pulp into mixing bowl and mash with 6 T sour cream, 6 T butter, 2 T horseradish, salt and pepper.
  • Spoon into potato shells, return to oven and bake for 50 minutes.
  • Combine topping ingredients, cover and chill until potatoes are done.
  • When potatoes are done, remove from the oven, spoon topping on each and serve.

BAKED COD WITH ROASTED RED PEPPER HORSERADISH SAUCE



Baked Cod with Roasted Red Pepper Horseradish Sauce image

This baked fish is easy to make and busting with flavor. Fillets are seasoned with garlic pepper, then bathed in a spicy red pepper and horseradish sauce, topped with a Cajun breading, and baked until golden brown.

Provided by Scott in MA

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 6

1 (6 ounce) jar roasted red peppers - drained, patted dry, and diced
1 cup horseradish sauce
8 dashes Worcestershire sauce
4 large cod fillets, rinsed and dried with paper towels
garlic pepper seasoning
1 cup crushed Cajun-seasoned snack mix

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Into a food processor, place the roasted red peppers*, horseradish sauce, and Worcestershire sauce. Pulse until smooth.
  • Pour 1/4 cup roasted red pepper sauce into a 13x9-inch baking dish, and spread to coat the bottom. Place fish in baking dish, and season with garlic pepper. Cover fish with remaining sauce. Sprinkle each fillet with crushed Cajun snack mix.
  • Bake in preheated oven until the crumbs start to brown, about 20 to 25 minutes.

Nutrition Facts : Calories 261.6 calories, Carbohydrate 20.5 g, Cholesterol 73.1 mg, Fat 5.2 g, Fiber 2.7 g, Protein 33.2 g, SaturatedFat 0.9 g, Sodium 717.1 mg, Sugar 7.2 g

HORSERADISH & SOURED CREAM BAKED POTATOES



Horseradish & soured cream baked potatoes image

Crunchy on the outside, creamy and soft in the middle - a new take on baked potatoes

Provided by Ruth Watson

Categories     Side dish

Time 1h45m

Number Of Ingredients 6

3 large floury baking potatoes , preferably King Edward
3 large egg yolks
142ml carton double cream
3-4 tbsp grated hot horseradish
1-2 tbsp fresh lemon juice
50g butter

Steps:

  • In the morning - preheat the oven to 220C/gas 7/fan 200C and bake the potatoes for about 1 hour until the insides are soft.
  • Whisk the egg yolks, cream, 3 tbsp horseradish and 1 tbsp lemon juice in a large bowl. Cut the potatoes in half and spoon the insides into the bowl, reserving the skins.
  • Mash the potato and flavourings together, then season with salt and a little pepper. Taste and add more horseradish and/or lemon juice if required. Pile the potato back into the skins, then place the potatoes on a baking tray. Loosely cover with cling film and keep them cool, not chilled.
  • Half an hour before serving - dot the filling with scraps of butter and bake in the oven with the pie for 25-30 minutes until the tops are browned.

Nutrition Facts : Calories 285 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.21 milligram of sodium

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Top Asked Questions

How to cook Sal Cod with potatoes?
The most important thing before you begin to make creamed sal cod with potatoes recipe is to let the salt cod soak in fresh water for 48 hours, changing the water two or three times a day (1) .In this way the fish loses a large part of the salt. When ready, boil the codfish, without adding salt, for about 20 minutes (2).
How much cod do I need to make mashed potatoes?
Use cod fillets that are 6 to 8 ounces each. You can add as much potato as you want to the casserole dishes but remember to leave room for the fish and sauce. This recipe will make extra mashed potatoes; 1 large russet potato will be enough for 2 portions. Recipe can be tripled and baked in a 9x13-inch casserole dish.
What does Cod with potatoes and onions taste like?
This simple recipe for baked cod with potatoes and onions tastes a lot like fish chowder. It's easy to assemble and is great on a cold day. I like to prepare it on a Friday because it's a frugal dish that's high in protein and delicious. Serve with crusty French bread or rolls. Preheat the oven to 350 degrees F (175 degrees C).
How do you cook fish with sour cream and horseradish?
In small bowl, combine sour cream, horseradish and mustard. Spread mixture over fish fillets, then sprinkle with Parmesan cheese. Bake at 350 degrees F for 20-25 minutes.

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