Ingredients Jump to Instructions ↓

  1. 6 6-ounce fillets striped bass; boned and skinned

  2. 1 cup All-purpose flour

  3. 3 larges Eggs

  4. 1 cup Horseradish root; peeled, grated coarsely lengthwise

  5. 2 cups Fresh bread crumbs; or slightly crumbled matzah farfel, pulsed briefly in the food processor)

  6. cup Loosely packed flat parsley leaves; roughly chopped

  7. 2 tablespoons Unsalted butter

  8. 2 tablespoons Grapeseed or vegetable oil

  9. 2 mediums Beets; (about 1 pound)

  10. 3 1/2 tablespoon Unsalted butter

  11. 1 small White onion; peeled and diced

  12. 1 cup Loosely packed white cabbage; shredded

  13. 1 Tomato; cored, split, seeded, and chopped

  14. cup Dry white wine

  15. 1 Sprig fresh thyme

  16. 1 Bay leaf

  17. 2 cups Fish stock

  18. Potato; unpeeled and diced

  19. Salt and freshly ground pepper to taste

  20. Lemon or to taste; Juice of

  21. cup Sour cream

Instructions Jump to Ingredients ↑

  1. SAUCE These are 5 recipes that I formatted from . Joan Nathan did a 5 part series on Jewish Cooking in America. Included with the recipes were actual photos of the preparation.

  2. Preheat the oven to 375 degrees and cover a cookie sheet or jelly-roll pan with aluminum foil. Season the fish well with salt and pepper and dredge in the flour, removing any excess. Place the eggs in a flat soup bowl, beat well and then dip the fish fillets in the egg. In a mixing bowl stir together the horseradish, fresh bread crumbs or the matzah farfel, along with the parsley. Remove the fillets from the egg and coat generously with this mixture, patting the fish so it adheres well. In a large skillet over a medium-high heat, add 1 tablespoon of the butter and the oil. When the butter begins to brown, add 3 of the fish fillets, flesh side down first.

  3. After about 1½ minutes, or when golden, remove the fillets to the cookie sheet. Add the remaining tablespoon of butter and repeat the procedure with the remaining 3 fillets. You can do this ahead of time. Bake in the oven for about 5 to 8 minutes or until cooked on the second side.

  4. Sauce: Preheat the oven to 400 degrees and wrap the beets in aluminum foil.

  5. Roast for 1 ½ hours or until very tender. Cool slightly, scrape the peel off with a butter knife, and cut in large chunks. In a medium, nonreactive saucepan melt 2 tablespoons of the butter over medium heat. Add the onion and the cabbage. Lower the heat, cover and sweat until tender, approximately 5 minutes. Add the tomato, wine, thyme, and bay leaf. Simmer, uncovered, and reduce by half, about 5 minutes. Then add the fish stock, the beets, and the potato.

  6. Simmer, uncovered, until the potatoes are fully cooked, about 10 to 15 minutes. Remove the herbs and transfer the sauce to a blender. Puree until smooth, approximately minute. Taste and then add the remaining 1 ½ tablespoon butter, salt, pepper, and lemon juice to taste and pulse for about 15 seconds. At the last minute swirl in the sour cream, but do not incorporate fully. You want to see that swirl. Spoon a puddle of sauce in the center of the plate. Set 1 crusted fillet on top. Serve with horseradish mashed potatoes by adding some prepared horseradish and chopped dill to the mashed potato.

  7. Converted by MC_Buster.

  8. Recipe by: Joan Natha/Ed Brown Posted to JEWISH-FOOD digest by Bob & Carole Walberg on Nov 06, 1998, converted by MM_Buster v2.0l.


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