Horseradish and Cider Cream Sauce
By America's Test KitchenPublished on September 12, 2011
Time
15 minutes
Yield
Serves 4
Ingredients
1 shallot, mincedButter (if needed)¼ cup apple cider 4 teaspoons cider vinegar ⅔ cup heavy cream 2 ½ tablespoons prepared horseradish Salt and ground black pepper 1 tablespoon minced fresh parsley leaves
Instructions
- Add shallot to warm pan once fish has been sautéed and removed, and any juices set aside; add bit of butter if pan is dry. Sauté over medium heat until almost softened, 1 to 2 minutes. Increase heat to high; add cider and vinegar and reduce to thin syrup, 2 to 3 minutes. Add cream, horseradish, and reserved juices; simmer until sauce thickens, 1 to 2 minutes. Season with salt and pepper to taste. Spoon sauce over food, sprinkle with parsley, and serve.
Time
15 minutesYield
Serves 4Ingredients
1 shallot, minced
Butter (if needed)
¼ cup apple cider
4 teaspoons cider vinegar
⅔ cup heavy cream
2 ½ tablespoons prepared horseradish
Salt and ground black pepper
1 tablespoon minced fresh parsley leaves
Ingredients
1 shallot, minced
Butter (if needed)
¼ cup apple cider
4 teaspoons cider vinegar
⅔ cup heavy cream
2 ½ tablespoons prepared horseradish
Salt and ground black pepper
1 tablespoon minced fresh parsley leaves
Ingredients
1 shallot, minced
Butter (if needed)
¼ cup apple cider
4 teaspoons cider vinegar
⅔ cup heavy cream
2 ½ tablespoons prepared horseradish
Salt and ground black pepper
1 tablespoon minced fresh parsley leaves
Why This Recipe Works
We chose sautéing for our fish fillets recipe because it added a delicate, crispy texture and flavor we couldn’t get with other techniques. For all fillets, we found that cooking them first on the smooth, rounded side—not the skin side—was best. The trick in our fish fillets recipe was to brown the fillets undisturbed on the first side, in the fat and with assertive heat, until the edges and a thin border on each fillet turned opaque, resisting the temptation to check doneness constantly. All that activity can cool down the food, meaning the fish won't brown and will be more likely to stick to the pan.
Instructions
- Add shallot to warm pan once fish has been sautéed and removed, and any juices set aside; add bit of butter if pan is dry. Sauté over medium heat until almost softened, 1 to 2 minutes. Increase heat to high; add cider and vinegar and reduce to thin syrup, 2 to 3 minutes. Add cream, horseradish, and reserved juices; simmer until sauce thickens, 1 to 2 minutes. Season with salt and pepper to taste. Spoon sauce over food, sprinkle with parsley, and serve.
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