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More Recipes:
More Fish Recipes:
Horseradish-Crust
Fish Stock
Fish Tacos
Italian Pike
Kab Cakes
Margarita Pike
Pan-Fried Fish
Pickled Pike
Veronique Bass
Walleye Cheek Dip
Meuniere Walleye
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 I once asked the chef at a very exquisite
fine-dining restaurant if he would share with me his recipe for
horseradish-encrusted whitefish -- an awesome dish but a recipe that
I had assumed would be quite difficult to replicate; surprisingly...
it was not. The only "catch" is that he did not share the
exact amounts of the ingredients. But I found -- and with only
a tiny bit of experimentation -- that it was quite easy to reproduce
the horseradish topping and create an incredibly great-tasting meal
with a minimum of effort. The crust works well on a variety of
white-fleshed fish, so don't be afraid to experiment and find one that best suits
your taste!
Note: Fresh horseradish is not always easy to
find, so I usually use the prepared version. I also use
prepared mayo (like Hellmann's), since it saves me a lot of time
in preparation.
Ingredients:
-
 Filet
of Lake Superior whitefish
(although I have made the dish with walleye, red snapper and
halibut)
- Grated fresh horseradish
(the prepared
version works quite well, too)
- Garlic
(Fresh garlic, finely-chopped is
best; garlic powder will also work
- Homemade mayonnaise
(Prepared mayo works
just as well)
- Plain bread crumbs
- White wine
(I often use dry vermouth)
- Salt & Pepper
(I like to use white pepper
-- it's milder)
Instructions:
 Mix the horseradish and mayonnaise to a
paste; add the spices and a bit of white wine; chill to thicken.
Spread the mix on top (rib cage side) of fillet that is resting on a
thin layer of bread crumbs; add a generous portion of bread crumbs on
top of the horseradish mixture. Note: In this instance, I used red
snapper instead of whitefish. |
 Start the fish in a preheated, very hot
and lightly-oiled pan (heavy duty aluminum works best, or a cast-iron
skillet -- only about a minute or so on the cook-top with skin side
down. (And, as always, I
remove the skin from all my fillets prior to cooking)
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 Transfer pan to (no need to turn the fish) a hot (425
degrees) oven for about eight to ten minutes -- depending on fillet
thickness -- to finish. The
bread crumbs will have formed a nice and lightly-browned crust. Be
careful not to overcook! A bit of fresh lemon juice
may be squeezed over the top of the finished fish but it is not
necessary, as the horseradish adds the flavor. You can experiment
to get the right amount of horseradish to suit your taste buds, but
that's all there is to making a great meal in a fairly short amount of
time -- enjoy!
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