Description
A couple of years ago I found a recipe for fish braised with horseradish... in common "explanation" was inspired by the recipe... And the lemon and lemon zest enliven the flavor and give zest to the dish)I Recommend eating this dish cold. It is more of a cold appetizer.
Ingredients
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Fish fillets
500 g
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Carrots
2 piece
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Onion
1 piece
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Red sweet pepper
3 piece
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Coriander
2 tsp
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Salt
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Horseradish
3 Tbsp
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Water
300 ml
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Lemon juice
2 Tbsp
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Lemon peel
0.5 tsp
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Vegetable oil
1 Tbsp
Cooking
Fish cut into fillets. Fillet cut into medium-sized pieces.
Onions cut into thin chetvertfinalny.
Bulgarian pepper cut into thin strips (I used frozen pepper, hold it in the boiling water, cleaned it up easily from the skin)Can be cleaned.
Carrots grate on a fine grater.
Fry the onions in one tablespoon of vegetable oil.
In the same pan, where roasted onions, put fish pieces on top of fried onions. Sprinkle with coriander.
Sprinkle the grated carrots.
On top put the chopped pepper. Salt.
Three teaspoons ready grated horseradish from a jar (you can put more, I didn't because of my daughter), dilute with water and pour the fish with vegetables. Lemon zest and lemon juice to add to fish. Mix well. Cover with a lid. Put it to stew on low heat. Towards the end of cooking, mix the fish and vegetables and cook until ready.
Serve as cold and hot. I liked it more the next day cold, for the lemon hint of sparkle brighter! It is still cold appetizer.
Here's a closer view)
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