Horseradish Crusted Whtiefish With Remoulade Recipes

HORSERADISH-CRUSTED STEAK ROULADE

Steps:

• Prepare the stuffing for the steak: Preheat the broiler and place the peppers cut-side down on a foil-lined broiler pan. Broil until the skin is charred, 8 to 10 minutes. Transfer to a bowl, cover with a plate and set aside until cool enough to handle. Peel the peppers with your fingers or a paring knife. If necessary, lightly rinse to remove any remaining skin and pat dry.
• Preheat the oven to 425 degrees. Heat the olive oil in a large skillet over medium heat. Add the leek and garlic and cook until soft, about 5 minutes. Remove from the heat, add the parsley and season with salt and pepper. Let cool.
• Gently pound the steak with the flat side of a mallet or heavy skillet until 1/4 inch thick. Lay out on a cutting board with the long side facing you and season with salt and pepper. Place the roasted peppers evenly over the meat, leaving a 1-inch border all around. Top with the cheese slices, then the leek mixture. Roll the meat away from you into a tight cylinder, tucking in the filling as you roll.
• Make the crust: Mix the breadcrumbs, rosemary, parsley, horseradish, olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl until moistened. Brush the steak roll with a bit of olive oil and press the breadcrumb mixture over the top and sides. Tie the roll with twine in three or four places, making sure it's not too tight (you want the crust to stay intact).
• Place the steak roll on a rack in a roasting pan and roast until the crust is golden and a thermometer inserted into the center registers 130 degrees for medium-rare, about 45 minutes. Transfer to a cutting board and let rest 15 minutes. Carefully cut off the twine, then slice the roll crosswise into 1-inch pieces.

HORSERADISH-CRUSTED WHITEFISH WITH RéMOULADE

Steps:

• Make rémoulade:
• Pulse all rémoulade ingredients in a food processor until combined, then transfer to a bowl.
• Make fish:
• Preheat oven to 350°F with rack in middle.
• Stir together parsley, horseradish, mustard, garlic, and zest. Gradually stir in panko, then drizzle with 1/3 cup olive oil and gently stir.
• Pat fish dry and arrange, skin side down, on a large platter. Brush flesh with 1 tablespoon oil, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Gently pat about 1/2 cup panko mixture evenly onto each fillet.
• Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot, then sauté fillets in 2 batches, crumb side down first, carefully turning once with a large spatula, until golden on both sides, about 6 minutes total per batch. Transfer to a large shallow baking pan. (Fish will not be fully cooked.) Wipe skillet clean and add remaining tablespoon oil for second batch.
• Bake fish in oven until just cooked through, about 5 minutes. Serve with rémoulade.

GARLIC & HORSERADISH CRUSTED STEAKS

Steps:

• Whisk the horseradish, mustard, garlic, olive oil and 2 tablespoons pepper in a bowl.
• Spread generously over the beef.
• Marinate, covered, in the refrigerator for 1 to 2 hours.
• Season with kosher salt and additional pepper.
• Grill or broil to desired temperature.
• Note: It is best never to pierce a steak with a fork when turning as you will lose some of the juices and cause the steak to be less tender.
• Also, when grilling, may I suggest grilling an onion at the same time (This trick taught to me by Titanium Chef, her recipe#25572).
• Note: To avoid the crust from falling off while grilling I suggest using a flat grill pan (the type with the holes in it). Be sure to spray it with a non-stick spray and let it heat before placing the steak on it.

MARYLAND-STYLE CRAB CAKES WITH HORSEY REMOULADE

Steps:

• Mix crabmeat, mayonnaise, green onion, egg, lemon juice, 1/2 of the jalapeno, panko, seafood seasoning, hot pepper sauce, Worcestershire, ginger, and mustard together for crab cakes in a large bowl. Mix creamy salad dressing, horseradish, and ketchup for remoulade with remaining jalapeno in another bowl. Cover and refrigerate both for 1 hour.
• Remove crab mixture from the refrigerator and portion into 2- to 3-ounce cakes. Roll in panko, coating generously.
• Heat oil in a large frying pan over medium-high heat. Place crab cakes in the hot oil and fry until they are a crispy golden brown, about 3 minutes per side.
• Serve immediately with remoulade.

HORSERADISH-CRUSTED WHTIEFISH WITH REMOULADE

Steps:

• MAKE REMOULADE: Pulse all remoulade ingredients in a food processor until combined, then transfer to a bowl. MAKE FISH: Preheat oven to 350 degree with rack in middle. Stir together parsley, horseradish, mustard, garlic, and zest. Gradually stir in panko, then drizzle with 1/3 cup olive oil and gently stir. Pat fish dry and arrange, skin side down, on a large platter. Brush flesh with 1 Tbsp oil, then season with 1/2 salt and 1/4 tsp pepper. Gently pat about 1/2 cup panko mixture evenly onto each fillet. Heat 1 Tbsp oil in a 12 inch nonstick skillet over medium high heat until hot, then saute fillets in 2 batches, crumb side down first, carefully turning oven with a large spatula, until golden on both sides, about 6 minutes total per batch. Transfer to a large shallow baking pan. (Fish will not be fully cooked) Wipe skillet clean and add remaining tablespoon oil for second batch. Bake fish in oven until just cooked through, about 5 minutes. Serve with remoulade. COOK'S NOTE: Remoulade can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

SWORDFISH BAKED IN HORSERADISH SAUCE RECIPE

Steps:

• * Note: You may substitute low fat or fat free mayonnaise and sour cream to reduce calories and fat. Preheat oven to 400 degrees. Combine mayonnaise, sour cream, horseradish and Worcestershire sauce in a bowl. Lay swordfish in a baking dish and cover with horseradish sauce. Sprinkle with bread crumbs and bake in preheated oven at 400 degrees for 20 minutes. Serve with vegetables. This recipe yields 4 servings.