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Baked Bluefish with Onions, Bacon, and Horseradish Sauce The Frog Commissary Cookbook Thanks to Jayne Yield: 4 servings Horseradish Sauce 1 Tbsp. minced shallots 1/2 cup dry white wine 1 cup heavy cream 2-1/2 Tbsp. drained horseradish 1/4 tsp. salt 1/4 tsp. pepper 2 Tbsp. butter at room temperature Fish 1/4 lb. bacon in 1/2-inch dice 2 Tbsp. butter 1 cup roughly chopped onions 4 (5-6 oz.) skinned bluefish fillets Minced parsley for garnish For the sauce: Combine the shallots and wine in a small saucepan and reduce to 2-3 Tbsp. Add the cream, horseradish, salt and pepper and simmer until thickened. (The butter will be added just before serving.) For the fish: Preheat the oven to 400o. Fry the baccon until crisp, drain, and set aside. Heat 1/3 of the butter in a sauté pan, add the onions, sauté until translucent, and add to the bacon. Arrange the fish in a shallow buttered baking pan and dot with the rest of the butter. Bake for 12-15 minutes. While the fish is baking, bring the suace to a boil. Stir the softened butter into it off the heat. Gently reheat the onion-bacon mixture. When the fish is done, transfer it to dinner plates, top each with about 2 oz. of the sauce, and sprinkle with the bacon-onion mixture. Dust with minced parsley. Serve at once. |
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