Cedar Plank Fish With Citrus Horseradish Crust
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Cedar Plank Fish With Citrus Horseradish Crust
  Fish    Citrus    Crust  
Last updated 6/12/2012 12:59:48 AM. Recipe ID 22820. Report a problem with this recipe.
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      Title: Cedar plank fish with citrus horseradish crust
 Categories: E.
      Yield: 4 Servings
 
    1/4 c  White wine
           Juice from 1 lemon
      1    Bay leaf
      8    Peppercorns
    1/2 ts Chopped fresh thyme
    1/4 c  Heavy cream
      8 oz Cold butter, cubed
           Salt and pepper
           Zest and juice of 2 lemons
           Zest and juice of 2 oranges
      2 tb Grated horseradish
      4 tb Chopped cilantro
           Kosher salt
           Sugar to taste
      2    (8-ounce) trout fillets,
           Skin off
           Essence
           Olive oil, for drizzling
      2    (10-inch) untreated cedar
           Planks
 
  Preheat the oven to 400 degrees. In a saucepan, combine the wine,
  lemon juice, peppercorns, bay leaf, and thyme. Bring the liquid to a
  boil and reduce by half, about 2 to 3 minutes. Add the cream and
  bring the liquid back to a boil and reduce by half, about 2 to 3
  minutes. Whisk in the butter, a cube at a time, until all the butter
  is incorporated. Season the sauce with salt and pepper. Strain the
  sauce through a fine mesh strainer and keep warm. Bring a small pot
  of salted water to a boil. Blanch the lemon and orange zest for 1
  minute. Remove the zest from the water and shock in an ice bath.
  Remove the zest from the ice bath and pat dry. In a mixing bowl,
  combine the horseradish, blanched zest, lemon juice, orange juice,
  and cilantro. Season the crust with the kosher salt and sugar. Season
  the fillets with Essence. Rub the top of each plank with olive oil.
  Place one fillet on each plank. Divide the crust in half and cover
  the top of each fillet with the crust. Place the planks on a sheet
  pan and place in the oven. Bake the fillets for 12 to 15 minutes or
  until the crust is golden and the fish is flaky. Serve the planks
  with butter sauce. Yield: 2 servings
  




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Recipe ID 22820 (Apr 03, 2005)

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