Grilled Herring Whorseradish 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.

SUNNY'S GRILLED BREWED AWAKENING RIB ROAST WITH SUNNY'S 1-2-3 HORSERADISH SAUCE



Sunny's Grilled Brewed Awakening Rib Roast with Sunny's 1-2-3 Horseradish Sauce image

Provided by Sunny Anderson

Categories     main-dish

Time 12h20m

Yield 6 to 8 servings

Number Of Ingredients 18

4 cups brewed French roast coffee
1/2 cup kosher salt
One 3-bone standing rib roast, about 6 pounds
1/4 cup plain breadcrumbs
1/4 cup ground French roast coffee or espresso
1/4 cup dark brown sugar
2 tablespoons chopped fresh Italian parsley
1 1/2 teaspoons ground sage
1 1/2 teaspoons hot Hungarian paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons kosher salt
1/2 teaspoon ground white pepper
Freshly ground black pepper
12 ounces coffee beer
Sunny's 1-2-3 Horseradish Sauce, recipe follows
1 cup sour cream
3 heaping tablespoons prepared horseradish
2 shakes Worcestershire sauce

Steps:

  • For the brine: In a large bowl, add the coffee, salt and 4 cups warm water and stir to dissolve the salt. Add the rib roast. (If the liquid does not cover the meat completely, either make sure to flip the roast halfway through brining, or transfer the brine to a large turkey bag, add the rib roast and then seal tightly so the roast is completely surrounded by the brine.) Brine, refrigerated, at least 8 hours and up to 12.
  • For the rub: In a small bowl, mix together the breadcrumbs, ground coffee, brown sugar, parsley, sage, paprika, garlic powder, salt, white pepper and a nice grind or two of black pepper.
  • Remove the roast from the brine and pat it as dry as possible with a paper towel (discard the brining liquid). Using your hands, coat the roast on all sides with the rub, gently massaging it into the flesh. Let rest on the counter to come to room temperature, about 2 hours.
  • For grilling and serving: Place a drip pan under the grates on a grill and pour in the beer. Heat the grill to medium high (300 to 400 degrees F).
  • Place the roast bone-side down directly on the grill over the drip pan on indirect heat. Close the grill and cook until medium rare (120 degrees F), about 1 hour and 40 minutes. Remove from the grill and cover with aluminum foil to rest for a real 20 minutes.
  • Slice between the ribs and serve, or cut the meat off the ribs in a chunk and slice from there. Serve with Sunny's 1-2-3 Horseradish Sauce.
  • In a small bowl, mix the sour cream, horseradish and Worcestershire. Refrigerate until ready to serve.

LONDON BROIL WITH PARSLEY-HORSERADISH CHIMICHURRI



London Broil with Parsley-Horseradish Chimichurri image

Categories     Sauce     Side     Broil     Horseradish     Parsley

Yield 4 servings

Number Of Ingredients 9

2-pound boneless shoulder steak or top round steak (often marked for "London Broil")
3 tablespoons Worcestershire sauce (eyeball it)
3 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
Salt and freshly ground black pepper
2 tablespoons prepared horseradish
2 garlic cloves, finely chopped
2 tablespoons red wine vinegar (eyeball it)
1/2 cup fresh flat-leaf parsley leaves (a couple of generous handfuls), finely chopped
Zest and juice of 1 lemon

Steps:

  • Preheat a broiler on high and set the rack closest to the flame.
  • Coat the steak with the Worcestershire sauce, a drizzle of EVOO, salt, and pepper. Put the steak on a broiler pan and broil for 6 minutes per side. Remove the meat from the broiler and allow it to rest for 5 minutes, tented with a piece of aluminum foil. While the steak works, you can work on the chimichurri.
  • In a bowl, combine the horseradish, garlic, red wine vinegar, parsley, about 3 tablespoons of EVOO, the lemon zest and juice, salt, and pepper.
  • Slice the rested steak very thin, against the grain and on an angle, and serve it with the parsley-horseradish chimichurri.
  • Tidbit
  • The trick to great London broil is a sharp knife. How tender it is really depends on how thin you can slice it. It's that simple. The parsley-horseradish chimichurri is great with more than just steak. Leftovers can be saved in the refrigerator for 2 or 3 days and will taste great with chicken or pork or mixed into cooked, smashed potatoes.

GRILLED SALMON WITH HORSERADISH SAUCE



Grilled Salmon With Horseradish Sauce image

Make and share this Grilled Salmon With Horseradish Sauce recipe from Food.com.

Provided by chia2160

Categories     Very Low Carbs

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons oil
1 tablespoon prepared white horseradish
1 tablespoon soy sauce
1 garlic clove, minced
salt & pepper
6 salmon fillets (about 6 oz each)
3/4 cup sour cream
1/2 cup mayonnaise
2 tablespoons prepared white horseradish
2 tablespoons chopped basil
1 tablespoon lemon juice
1 teaspoon soy sauce

Steps:

  • spray the grill with cooking spray.
  • heat grill to medium-hi.
  • mix sauce ingredients, season with salt & pepper to taste and refrigerate.
  • mix marinade ingredients, brush on both sides of salmon.
  • grill about 5 minutes per side.
  • serve with sauce.

Nutrition Facts : Calories 603.3, Fat 33.1, SaturatedFat 7.7, Cholesterol 166.3, Sodium 647.9, Carbohydrate 6.9, Fiber 0.3, Sugar 3, Protein 66.5

PORTERHOUSE STEAK WITH HORSERADISH SAUCE



Porterhouse Steak with Horseradish Sauce image

Provided by Trisha Yearwood

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 9

One 1 1/2-pound porterhouse steak
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons vegetable oil
1/4 cup sour cream
3 tablespoons mayonnaise
2 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
2 tablespoons fresh parsley, chopped

Steps:

  • Heat a grill or grill pan to medium-high heat.
  • Sprinkle the steak on both sides with salt and pepper. Brush the grill grates with oil and carefully place the steak on the hottest part of the grill. Cook until the internal temperature is 135 to 140 degrees F, about 8 minutes per side. Remove the steak and let it rest on a cutting board for about 10 minutes.
  • Meanwhile, mix the sour cream, mayonnaise, horseradish, Worcestershire and 1 tablespoon parsley in a small bowl. Slice the steak 1/2-inch thick. Spread half of the horseradish sauce on a platter, then arrange the steak on top of the sauce (keep the bone on the platter to show it is a porterhouse). Drizzle a little more sauce on and sprinkle with the remaining parsley.

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