| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Sami |
Main dish, Fish, Soup/stews |
4 |
Servings |
INGREDIENTS
| 10 |
tb |
Freshly grated or prepared horseradish, drained |
| 1/2 |
c |
Fresh white bread crumbs |
| 2 |
tb |
Unsalted butter |
| 1 |
tb |
Chervil leaves |
| 1 |
tb |
Tarragon leaves |
| 1 |
pn |
Freshly ground pepper |
| 2 |
ts |
Egg white |
| 4 |
|
Halibut or other firm white fish fillets (6-8 oz each), skin removed |
|
|
Salt |
| 1 |
ts |
Olive oil |
| 2 |
|
Bunches fresh spinach, washed well |
| 2 |
tb |
Balsamic vinegar |
INSTRUCTIONS
1. Heat oven to 400'. In a food processor, combine horseradish, bread
crumbs, butter, herbs, and pepper. Pulse 2 or 3 times until combined and
herbs are coarsely chopped. Add egg white and pulse 2 or 3 times.
2. Season both sides of fish with salt and pepper. Pat 3 or 4 T of the
mixture firmly onto one side of each fillet. Heat a large nonstick,
ovenproof pan over medium-low heat. Add oil and fillets, crust side down.
Cook for 2 to 3 minutes, or until crust is golden brown. Carefully turn,
then place pan in oven for 7 to 10 minutes, or until done to taste.
3. While fish is baking, place spinach in a medium saucepan. The spinach
leaves should still have water clinging to them; if they don't, sprinkle
with a few drops. Add salt, cover, and cook over medium heat, stirring
occasionally, until just wilted, 2 to 3 minutes. Pour vinegar into a small
saucepan and cook over high heat until reduced by half, 1 1/2 to 2 minutes.
4. Remove fish from oven. Serve each fillet with some of the wilted spinach
and a spoonful of the reduced vinegar alongside.
Martha Stewart Living/Feb. & March/94
Posted to MM-Recipes Digest V4 #224 by Harrison <littlebear@mindspring.com>
on Aug 24, 1997
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