I have seen horseradish a couple of times in stores and I had no clue what it was but given the name I was intrigued. According to Wikipedia:
Horseradish is a perennial plant of the Brassicaceae family, which also includes mustard, wasabi, broccoli, and cabbages. The plant is probably native to south eastern Europe and western Asia, but is popular around the world today.
I have never seen the root in stores here though, only the already made sauces. So I decided to give the sauce a try this past weekend. There were two types: creamed horseradish and the sauce. I went with the sauce because the creamed one clearly said “HOT” on the jar in red and I wasn’t ready to go there yet! 🙂
The sauce I have is made from horseradish, vinegar, water, sugar, vegetable oil, mustard and a few other chemicals for preservation and thickening. From the ingredients (vinegar and mustard) you can already tell that it’s a very tangy sauce. Horseradish taste wise is slightly hot but not spicy hot. A friend of mine likens it to the hotness and bite of wasabi but without the sting at the end. That’s the best way I can describe it. Much like wasabi and mustard, it’s not for everyone. It’s very strong too so you tend to not use more that 2/3 teaspoons of it when cooking. It goes well with fish dishes, salads and can be used as a dip as well.
I decided to try it with baked trout. I used this recipe for Roast trout with horseradish sauce as a reference but I didn’t follow it to the letter. I am wary of always using cream in my dishes (plus it’s fattening) so I decided to make a lighter sauce using milk instead. As always with measurements I used my own discretion and adjusted according to taste.
- Cleaned Trout cut down the center and remove spine to make 2 fillets (or just buy fillets)
- Horseradish sauce
- cocktail tomatoes sliced in half
- chopped Dill (or any herb of your choice)
- Garlic salt
- lemon pepper (or plain pepper)
- potatoes sliced into thick discs
- sliced mushrooms
- bacon chopped into little bits
- Season the Trout with lemon pepper and garlic salt and sprinkle with some lemon juice
- In a baking tray lined with foil, spread out the potatoes and mushrooms. Season the potatoes with some garlic salt if desired.
- Make a fairly runny sauce with the mayonnaise, milk and 2 or 3 teaspoons of horseradish sauce. Add the tomatoes and Dill to the sauce. Taste the sauce and adjust as needed.
- Pour some of the sauce over the fish first then pour the rest over the potatoes and shake the baking tray to help mix the sauce well.
- Place the fish on top of the potatoes and put little cubes of butter on top.
- Cover the tray with foil and bake for an hour or slightly more or less (until the potatoes are done).
- Meanwhile fry the bacon bits.
- When the fish and potatoes are done, uncover and bake for a further 10 minutes or less.
- Spread bacon bits over the Trout and serve with a salad.
I loved this recipe and next time I may use a creamier mayonnaise. However if you are all about health, a light mayonnaise will work just fine since you are making the sauce according to your taste. The horseradish can also be used to make a dip or sauce for the fish when serving. It was an easy dish to prepare and packs a punch flavor wise. The Trout can handle a heavy flavor like horseradish unlike more delicate fishes like hake which would get drowned in the flavor. I can see this working with salmon as well.