Meerettichsauce (Horseradish Sauce)

Why not make your own horseradish sauce instead of buying a jar from the supermarket?  The following recipe is very simple and this sauce goes well with any kind of meat or fish!  The only downside is that your eyes will water and perhaps, your nose will get stuffed while grating the horseradish.  Anyway, it is worth the effort because the taste is awesome!

Ingredients:
6 cm fresh Meerettich (horseradish) root, to be peeled & grated
1 small onion, to be peeled & finely cubed
1 pip garlic, to be peeled & finely minced
20 g butter
20 g plain flour
200 ml fresh cream
about 150 ml water
salt & ground white pepper to taste

Method:
In a saucepan, gently heat butter and add cubed onions and minced garlic.  Sauté until soft and then, add flour.  Mix well before adding horseradish.  Then, add a little water followed by fresh cream. Check consistency before adding more water.  Bring to a light simmer and check seasoning.

Serve hot or warm!

Bon Appetit!

Steamed Salmon served with Bechamel Sauce & Butter Rice

Since I managed to get fresh salmon this morning,  I prepared this simple dish for dinner.  The Bechamel Sauce, Vegetable Strips and Buttered Rice really complement the salmon!  Following recipe serves 4 persons.

Ingredients:

4 salmon fillets

2 carrots, to be washed, peeled and cut into fine strips

1 leek, to be washed and cut into fine strips

1 small celery root, to be washed, peeled and cut into fine strips

salt and ground white pepper to taste

Method:

Season salmon fillets with salt and pepper.  I am using an electric steamer.  Arrange salmon fillets in a buttered perforated tray.  Add the vegetable strips in a normal tray and season with salt & pepper.

Place the vegetable strips tray on the first rack from bottom and the perforated tray on the second rack.  Steam for about 8 minutes.  Remove from steamer and serve salmon fillets with vegetable strips.  Pour Bechamel Sauce over salmon and serve with Buttered Rice.

Bechamel Sauce

Ingredients:

80 g butter

1 small onion, to be cut into small cubes

1 tbsp (not heaped) flour

1/2 tsp instant vegetable stock granules

200 fresh cream

salt and ground white pepper to taste

Method:

Heat butter in a saucepan and add cubed onions.  Stir-fry until translucent.  Then, add flour and stir well. Add cream and stir thoroughly.  Then, add stock and season with salt & pepper to taste.

Buttered Rice

Ingredients:

1 medium-sized onion, to be cut into cubes

90 g butter

3 cups (250 ml cup) rice, to be washed and drain into a sieve

3 cups hot chicken stock

salt to taste

Method:

Heat butter in a pot and add cubed onions.  Stir-fry until translucent.  Add rice and mix thoroughly. Then, add chicken stock and salt to taste.  Bring to boil.  Once the stock has evaporated, stir well and put the lid on.  Reduce heat to minimum and cook until rice is done!

Bon Appetit!