Fish

 

 

Smoked Fish with Horseradish Sauce 

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Description:
If you have never dealt with a fresh horseradish root, be prepared for an experience. In the days before food processors, grating the root by hand was just like being exposed to tear gas. Freshly ground horseradish with vinegar and a little salt completely outclasses the prepared varieties sold in stores, and mixed with low-fat sour cream, it becomes a wonderful condiment for fish, boiled or baked potatoes, and other cooked vegetables.

Ingredients:
1/2 cup low-fat sour cream
Smoked fish, such as salmon, trout or whitefish, 2-4 ounces per person
2 tablespoons Horseradish sauce or more to taste
1 medium sweet onion, finely chopped

HORSERADISH SAUCE:
1 cup fresh horseradish root, peeled and cut into 1/2-inch cubes
1/4 cup white vinegar, or more if necessary
1/2 teaspoon salt


Directions:
1. Mix the sour cream with the prepared horseradish.

2. Serve individual portions of smoked fish, accompanied by the chopped onion and additional horseradish sauce.

Horseradish Sauce:
Put the horseradish root cubes in a food processor and grind them to fine particles. This will take 3-4 minutes. Be careful not to inhale the fumes - they're very irritating.

Pour the white vinegar onto the ground horseradish until it is thoroughly moist. Season with salt and mix well.

Store the prepared horseradish in the refrigerator in a tightly covered container and use it as a condiment.


Special Diet: High Protein


Category: Fish

Submitted By: Maria Carr



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Wellness Tip
Food Sources of B Vitamins
B vitamins are required for energy metabolism. Good sources for most B vitamins include whole grain products such as whole wheat pasta, and whole grain breads and cereals. These foods also provide plenty of fiber and other essential nutrients. An exception is vitamin B12. It is not found in whole grains, vegetables or fruits. It is found in meat, eggs and dairy products. Thus vegetarians, as well as adults over age 50 (who may not absorb vitamin B 12 well), may benefit from foods fortified with B12.


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Description: This is an excellent fall recipe as it uses up lots of the fall harvest veggies. Caponata (Sicilian: capunata) is a Sicilian aubergine dish, a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, and capers in a sweet and sour sauce.[1] Numerous local variations of the ingredients exist with some versions adding olives, carrots and green bell peppers, and others adding potatoes, or pine nuts and raisins. Today, caponata is typically used as a side dish for fish dishes and sometimes as an appetizer, but since the 1700s it has also been used as a main course.
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