Russet Wrapped Rockfish With Daikon Radishes And Horseradish Cream Sauce Recipes

HORSERADISH CREAM SAUCE

Steps:

• Heat the olive oil in a medium saucepan or skillet over medium heat. Add the shallots and sweat until translucent. Add the garlic and cook, stirring, for 1 minute. Add the heavy cream and reduce about 5 minutes. Stir in the horseradish and dill, take off the heat and finish with the lemon juice. Add salt to taste.
• Use as desired; we recommend using it to cook or finish fish such as salmon.

HORSERADISH CREAM SAUCE

Steps:

• Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

HORSERADISH CREAM SAUCE

Steps:

• In a small bowl stir together the sour cream, heavy cream, and horseradish.