Smoked Fish with Horseradish Sauce
Nutrients Per Serving:
Saturated Fat 2g
(16% of calories from fat)
This recipe is from THE HEALTHY KITCHEN – Recipes for a Better Body, Life, and Spirit by Andrew Weil, M.D and Rosie Daley (Knopf)
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.
Food as Medicine
Freshly prepared horseradish, like hot mustard and wasabi, can help to liquefy bronchial secretions and clear congestion.
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
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
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.
1. 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.
2. Pour the white vinegar onto the ground horseradish until it is thoroughly moist. Season with salt and mix well.
3. Store the prepared horseradish in the refrigerator in a tightly covered container and use it as a condiment.
** In light of recent research, Dr. Weil no longer recommends reduced-fat dairy products unless you happen to prefer the taste.
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