A delicious creamy horseradish sauce, made from scratch with veggies, fish stock and white wine. You can serve it with any kind of fish.
The main thing:
Made by Véronique
Published at 2017-02-01, this recipe is for 4 people and takes 55 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 02-04-2021
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Rinse and roughly chop the leek. Peel the onion and also chop it roughly. Heat a medium-sized pan on medium heat and sauté the onion for a few minutes, without adding any oil or butter.
Add the chopped leek and pour in the white wine after about 2 minutes. Add the bay leaves, peppercorns, dill and fish stock and bring to a boil.
Let it simmer on low heat for about half an hour. For even more flavor you can refrigerate it overnight.
Sieve the liquid to discard the veggies and bring back to a boil. You can choose to let it reduce until it's thicker, or use cornstarch as a thickening agent.
Add the cream and season with grated horseradish and salt. We seasoned the arctic char with only pepper and salt and seared it in a hot skillet for a few minutes on each side.
Serve the arctic char with the creamy horseradish sauce and enjoy!