horse­rad­ish cream

The ultimate ac­com­pa­ni­ment to steaks and roast beef sand­wiches, I love the pep­pery punch horse­rad­ish cream adds to grilled fish, too.”

donna hay - - WE LOVE . STAFF SHORTCUTS - Ge­orgie, assistant food ed­i­tor


2 ta­ble­spoons ex­tra vir­gin olive oil 2 x 200g small snap­per fil­lets ¼ cup (35g) plain (all-pur­pose) flour wa­ter­cress and lemon wedges, to serve

horse­rad­ish but­ter

100g un­salted but­ter, chopped and soft­ened 1 tea­spoon sea salt flakes 1 tea­spoon finely grated lemon rind ¼ cup (95g) store-bought horse­rad­ish cream To make the horse­rad­ish but­ter, place the but­ter, salt, lemon rind and horse­rad­ish in a bowl. Us­ing elec­tric beat­ers, beat for 1–2 min­utes or un­til light and fluffy. Set aside.

Heat the oil in a large fry­ing pan over high heat. Dust the snap­per in the flour. Cook the snap­per, skin-side down, for 2–3 min­utes. Turn and cook for a fur­ther minute or un­til cooked through. Di­vide be­tween plates and serve with the wa­ter­cress, lemon wedges and horse­rad­ish but­ter. Serves 2.

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