Grilled Dover Sole With Horseradish Cream Recipes

GRILLED DOVER SOLE WITH HORSERADISH CREAM

Steps:

• Preheat the grill until very hot. Place the fish fillets on a rack in a single layer, spray with oil, and season well. Grill for 8-10 minutes, or until the fish is cooked through.
• Meanwhile, make the horseradish cream by mixing all the ingredients in a bowl until smooth. Season well and serve alongside the grilled fish.

GRILLED FILLET OF DOVER SOLE WITH RED PEPPER MARMALADE

Steps:

• Pick and blanch basil leaves. Refresh in iced water immediately. Dry thoroughly and place in a food processor. Add a little olive oil and puree. Scrape basil from sides of the jug and add more oil. Season with salt and pepper and place in a small saucepan. Place on the flat top or over a low flame and cook for 1/2 hour. Pass through a fine strainer pressing well to extract maximum flavor. Add finely chopped tomato concasse, chopped black olives, and chopped basil and chives. Finish with 1 tablespoon Balsamic vinegar.
• For the marmalade, cook red peppers under a preheated grill until blistered and well charred on all sides. Place in a bag and leave until cool enough to handle, then peel, deseed and cut into small dice. Heat the oil in a pan, add the onion and sweat until soft and translucent. Add the garlic and sweat for another minute. Add red peppers, chili, and sugar and sweat for 2 minutes. Add the red wine vinegar and boil until reduced by half. Stir in the stock, reduce the heat and simmer until very thick. Add the tomatoes and cook for 3 minutes, stirring frequently. Keep warm.
• To assemble the dish, season the fish with salt and pepper, coat with olive oil and in a very hot grill pan, mark the fish and then transfer to baking tray. Cook in a preheated 200 degree oven for 4 minutes. Remove the fish and let rest for 1 minute. Place a bit of the red pepper marmalade in the center of a plate. Place the fish on top, and arrange some of the herb salad on top of the fish. Drizzle the basil oil and balsamic around the plate. Serve immediately.
• For the Herb Salad: Combine the vinegar, lime juice and olive oil and toss in the herbs, season with salt and pepper. Set aside.

WILD MUSHROOM SOUP WITH HORSERADISH CREAM

Steps:

• In a frying pan or skillet, sweat the onion, celery, garlic, and leek in some of the butter over low heat until soft. Add the morels to the pan. Continue to cook over low heat for 5-6 minutes. Add the chicken stock and potatoes to the saucepan and bring to a boil. Simmer for 45 minutes. Puree the soup in a food processor or blender. Don't be tempted to thin the liquid down too much, as the finished soup should be fairly thick. Keep hot.
• Make the horseradish cream by mixing the horseradish with the sour cream and some pepper.
• Melt a little butter in a frying pan and quickly fry the porcini mushrooms. Add the parsley, toss together and then strain through a fine-mesh sieve to drain off the butter.
• To serve, adjust the soup's seasoning with salt and pepper and serve in deep bowls with some of the sauteed porcini mushrooms and a dollop of horseradish cream in the middle.

GRILLED PORTERHOUSE STEAK WITH HORSERADISH CREAM

Steps:

• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
• While coals are lighting, let steaks stand at room temperature about 15 minutes. Stir together sour cream, horseradish, scallions, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl.
• Pat steaks dry and sprinkle all over with remaining teaspoon each of salt and pepper. Grill steaks on lightly oiled grill rack, covered only if using a gas grill, turning steaks over once and moving them around grill to avoid flare-ups if necessary, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 120°F for rare, 9 to 12 minutes total. Transfer steaks to a cutting board and let stand 10 minutes before slicing. (Internal temperature will rise to 125 to 128°F while steaks stand.) Thinly slice meat and serve with sauce.