Grilled Herring W Horseradish And Parsley Sauce Recipes

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GRILLED HERRING W/HORSERADISH AND PARSLEY SAUCE



Grilled Herring W/Horseradish and Parsley Sauce image

A dish does not get much more Nordic than this one; herring, apples, cider, horseradish, parsley - are all traditional ingredients in the Scandinavian kitchen. Herring is usually marinated and this recipe offers a grilled alternative which I much prefer. Serve with peeled cooked small new potatoes

Provided by Deantini

Categories     Danish

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb herring fillet (8 fillets)
2 teaspoons apple cider
1 teaspoon sea salt
fresh ground pepper
2 teaspoons rapeseed oil
300 g radishes, roughly chopped
2 apples, roughly chopped
1/2 teaspoon sea salt
fresh ground pepper
1 tablespoon all-purpose flour
1 1/3 cups 1% low-fat milk
1 teaspoon butter
2 teaspoons apple cider
3 tablespoons fresh horseradish, shredded
1/2 cup flat-leaf Italian parsley, chopped
1 teaspoon salt
fresh ground pepper
chopped flat-leaf Italian parsley, shredded horseradish

Steps:

  • Rinse the herring fillets and dry well. Drizzle with apple cider and sprinkle with salt and pepper. If the fillets are open, bind them together with string. Place in fridge until you are ready to grill them.
  • Radish salad.
  • Combine the radishes and apples in a salad bowl and sprinkle with salt and pepper.
  • Radisesalat: Kom radiser og æbler i en salatskål og drys med salt og peber.
  • The sauce:.
  • Whisk flour and 1 TBSP of the milk together in a pan over medium high heat. Add the rest of the milk.
  • Add the butter and whisk until the sauce is simmering; continue to whisk and let simmer for about 5 minute.
  • Add apple cider, horseradish, parsley and salt and pepper. Make sure to taste the sauce to make sure it does not need more salt or pepper.
  • Heat a pan or grill to high. Brush the herring with oil and grill them at high heat, about 3 min per side, still at high heat.
  • Garnish with parsley and horseradish.
  • Serve with radish salad and sauce and cooked, peeled new potatoes.

PARSLEY SAUCE



Parsley Sauce image

Versatile sauce that I have very slightly modified from a traditional Welsh recipe. I love this stuff on hot Canadian bacon for brunch.

Provided by Millereg

Categories     Sauces

Time 20m

Yield 1 1/4 cups, 4-6 serving(s)

Number Of Ingredients 5

1/2 ounce unsalted butter
1/2 ounce plain flour
10 fluid ounces milk
salt and pepper
2 tablespoons fresh parsley, chopped

Steps:

  • Put the butter, flour and milk in a saucepan.
  • Heat, whisking continuously, until the sauce thickens, boils and is smooth.
  • Simmer for 1-2 minutes.
  • Season to taste and add the parsley.

Nutrition Facts : Calories 88.5, Fat 5.7, SaturatedFat 3.6, Cholesterol 18.3, Sodium 38.9, Carbohydrate 6.5, Fiber 0.2, Protein 3

ENGLISH PARSLEY SAUCE



English Parsley Sauce image

A nice sauce that is good over salmon, chicken, boiled potatoes, and vegetables. Especially good if you love parsley!

Provided by Sharon123

Categories     Sauces

Time 20m

Yield 1 cup

Number Of Ingredients 7

1/2 cup butter
2 tablespoons flour
2 cups milk
1/4 cup parsley, chopped
2 eggs, hard boiled, finely chopped
salt and pepper
nutmeg

Steps:

  • Melt the butter in a saucepan, blend in flour and milk. Stir until smooth and cook until it thickens, about 5-7 minutes. Salt and pepper to taste. Just before serving, add in parsley and finely chopped hard boiled eggs. Sprinkle in a little nutmeg. Enjoy!
  • This is good over fish, chicken, potatoes and vegetables.

Nutrition Facts : Calories 1331.4, Fat 119.7, SaturatedFat 72.6, Cholesterol 684.4, Sodium 1200.2, Carbohydrate 36.4, Fiber 0.9, Sugar 0.6, Protein 31.6

IRISH PARSLEY SAUCE



Irish Parsley Sauce image

Per www.greatfood.ie, "Parsley sauce - white sauce with freshly chopped parsley - is a staple of Irish cooking. We eat it with bacon and cabbage, it helps to moisten the meat."

Provided by januarybride

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1/4 cup plain flour
1 1/4 cups milk
1 pinch salt
1 pinch white pepper
2 ounces parsley, chopped finely
1 egg yolk (optional)
2 dashes hot sauce (optional)

Steps:

  • Gently melt the butter in a saucepan (non-stick is easier). Don't let it sizzle.
  • Add the flour, salt, and white pepper (black pepper at a push, but you'll be able to see black specks in the sauce).
  • Stir, over gentle heat, with a wooden spoon for a few minutes to let the flour cook and to amalgamate everything. If you don't cook it long enough at this stage, the sauce will taste floury.
  • Add a little milk to the flour and butter mix (you have now made a roux) and stir again. When it is amalgamated, add a little more milk and mix again. Add more milk, little by little, until you have a thickish creamy sauce. Cook the sauce for 5 minutes over gentle heat, stirring to stop it sticking. If you get lumps, press them with the wooden spoon against the side of the pan to mash them. If you need to, use a whisk, but be careful not to scratch a non-stick pan. Taste and adjust for seasoning.
  • For a richer sauce, add a little hot sauce to a raw egg yolk in a cup, mix well, then reintroduce into the main sauce.
  • Add the parsley, stir and serve immediately.

Nutrition Facts : Calories 133.3, Fat 8.7, SaturatedFat 5.4, Cholesterol 25.9, Sodium 125.1, Carbohydrate 10.4, Fiber 0.7, Sugar 0.1, Protein 3.8

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