Photography by Lars Ranek
Food Styling by Carina Malling Skronski
Styling by Simone Bendix
First published in Wish Winter 2007
Chef’s Tip:
Use horseradish butter on your next grilled steak!
FOOD
Sablefish with Pickled Beets & Horseradish Butter
Ingredients (Makes 6 servings)
| 1 | tbsp grated fresh horseradish |
| 1/4 | cup unsalted butter, softened |
| 2 | tsp fresh lemon juice |
| 1 | tsp Dijon mustard |
| 1 | lb sablefish with skin, pin bones removed |
| 1/2 | cup chopped pickled beets |
Instructions
- Preheat oven to 400 F.
- Mash horseradish with butter, lemon juice and mustard. Season with salt and pepper. Place mixture on parchment paper and shape into a log. Roll paper up and twist ends. Refrigerate until hard (at least 1 hour).
- Cut fish into 12 equal pieces. Place in a small ovenproof dish. Season with salt and pepper and bake for about 15 minutes. To serve, top each piece with 1 teaspoon beets and 1/2 teaspoon horseradish butter.
Nutritional information
Nutrients per serving: 231 calories, 19 g fat, 10 g protein, 4 g carbs.
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