Horseradish and cider cream sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Shallot, minced | |
| Butter (if necessary) | ||
| ¼ | cup | Cider vinegar |
| ⅔ | cup | Heavy cream |
| 2½ | tablespoon | Prepared horseradish |
| Salt and pepper to taste | ||
| 1 | tablespoon | Parsley, minced |
Directions
Quick Pan Sauce for Sauted Fish Add shallot to warm pan once fish has been sauted and removed and any juices set aside; add butter if pan is dry. Saut over medium heat until almost softened, 1-2 minutes. Increase heat to high; add coder and vinegar and reduce to thin syrup, 2-3 minutes. Add cream, horseradish, and reserved juices; simmer until sauce thickens, 1-2 minutes. Season with salt and pepper to taste. Spoon sauce over fish, sprinkle with parsley, and serve.
Cook's Illustrated October 1995 Submitted By DIANE LAZARUS On 08-24-95
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