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Ed Brown’s Horseradish-Crusted Bass with Borscht Broth

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CATEGORY CUISINE TAG YIELD
Seafood, Eggs, Vegetables, Grains, Dairy Jewish Fish, Jewish, Joan nathan 6 Servings

INGREDIENTS

6 6-ounce fillets striped bass; boned and skinned
Salt and freshly ground pepper to taste
1 c All-purpose flour
3 lg Eggs
1 c Horseradish root; peeled, grated coarsely lengthwise
2 c Fresh bread crumbs; or slightly crumbled matzah farfel, pulsed briefly in the food processor)
1/3 c Loosely packed flat parsley leaves; roughly chopped
2 tb Unsalted butter
2 tb Grapeseed or vegetable oil
2 md Beets; (about 1 pound)
3 1/2 tb Unsalted butter
1 sm White onion; peeled and diced
1 c Loosely packed white cabbage; shredded
1 Tomato; cored, split, seeded, and chopped
1/2 c Dry white wine
1 Sprig fresh thyme
1 Bay leaf
2 c Fish stock
1/2 Potato; unpeeled and diced
Salt and freshly ground pepper to taste
1/2 Lemon or to taste; Juice of
1/4 c Sour cream

INSTRUCTIONS

SAUCE
These are 5 recipes that I formatted from
http://www.pbs.org/mpt/jewishcooking/. Joan Nathan did a 5 part series on
Jewish Cooking in America. Included with the recipes were actual photos of
the preparation.
Preheat the oven to 375 degrees and cover a cookie sheet or jelly-roll pan
with aluminum foil. Season the fish well with salt and pepper and dredge in
the flour, removing any excess. Place the eggs in a flat soup bowl, beat
well and then dip the fish fillets in the egg. In a mixing bowl stir
together the horseradish, fresh bread crumbs or the matzah farfel, along
with the parsley. Remove the fillets from the egg and coat generously with
this mixture, patting the fish so it adheres well. In a large skillet over
a medium-high heat, add 1 tablespoon of the butter and the oil. When the
butter begins to brown, add 3 of the fish fillets, flesh side down first.
After about 1 1/2 minutes, or when golden, remove the fillets to the cookie
sheet. Add the remaining tablespoon of butter and repeat the procedure with
the remaining 3 fillets. You can do this ahead of time. Bake in the oven
for about 5 to 8 minutes or until cooked on the second side.
Sauce: Preheat the oven to 400 degrees and wrap the beets in aluminum foil.
Roast for 1 1/2 hours or until very tender. Cool slightly, scrape the peel
off with a butter knife, and cut in large chunks. In a medium, nonreactive
saucepan melt 2 tablespoons of the butter over medium heat. Add the onion
and the cabbage. Lower the heat, cover and sweat until tender,
approximately 5 minutes. Add the tomato, wine, thyme, and bay leaf. Simmer,
uncovered, and reduce by half, about 5 minutes. Then add the fish stock,
the beets, and the potato.
Simmer, uncovered, until the potatoes are fully cooked, about 10 to 15
minutes. Remove the herbs and transfer the sauce to a blender. Puree until
smooth, approximately minute. Taste and then add the remaining 1 1/2
tablespoon butter, salt, pepper, and lemon juice to taste and pulse for
about 15 seconds. At the last minute swirl in the sour cream, but do not
incorporate fully. You want to see that swirl. Spoon a puddle of sauce in
the center of the plate. Set 1 crusted fillet on top. Serve with
horseradish mashed potatoes by adding some prepared horseradish and chopped
dill to the mashed potato.
Converted by MC_Buster.
Recipe by: Joan Natha/Ed Brown
Posted to JEWISH-FOOD digest by Bob & Carole Walberg <walberg@escape.ca> on
Nov 06, 1998, converted by MM_Buster v2.0l.

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