Black cod, readily available fresh and smoked on the West Coast, is a popular menu item at Bishop's. Look for it in Asian markets and some supermarkets. Chef Dennis Green says the sauce is also delicious with salmon or roasted halibut.
- Portion size 4 servings
Ingredients
Herb horseradish sauce:
Method
In small saucepan, bring vinegar, shallot, garlic and pepper to boil; boil for 3 minutes or until reduced to half. Add wine, thyme and tarragon; boil for 3 minutes or until reduced to half. Strain into measure to make about 1/4 cup (50 mL); let cool.
In heatproof bowl over saucepan of hot (not boiling) water, whisk together egg yolks, horseradish and vinegar mixture; cook, whisking constantly, for about 5 minutes or until pale, thickened to consistency of whipping cream and hot to the touch. Strain into bowl; whisk in butter until melted. Stir in chives and parsley.
Meanwhile, sprinkle fillets with pepper; place in single layer in skillet and cover with cold water. Cover tightly and bring to simmer over medium heat; simmer for 8 minutes. Transfer to towels; pat dry. Place on plates; drizzle with sauce.
Nutritional facts <b>Per serving:</b> about
- Sodium 1121 mg
- Protein 22 g
- Calories 282.0
- Total fat 19 g
- Cholesterol 152 mg
- Saturated fat 10 g
- Total carbohydrate 2 g
%RDI
- Iron 5.0
- Folate 7.0
- Calcium 3.0
- Vitamin A 20.0
- Vitamin C 3.0
