Whitefish Salad and Roasted Beet Coleslaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Begin making the coleslaw two days ahead and the whitefish one day ahead. Pour a Chardonnay or Pinot Noir with dinner. Ingredients:
3 large beets (2 to 2 1/4 pounds) |
6 tablespoons olive oil |
3 1/2 tablespoons balsamic vinegar |
1 tablespoon prepared white horseradish |
4 cups very thinly sliced red cabbage |
1 1/2 cups thinly sliced red onion |
2 pounds whitefish fillets with skin |
1/2 cup mayonnaise |
1/4 cup slightly drained prepared white horseradish |
1/4 cup chopped fresh tarragon |
Directions:
1. for coleslaw: Preheat oven to 425°F. Trim beet tops. Wrap each beet in foil. Roast until tender, about 1 1/2 hours. Cool in foil. Peel beets and grate coarsely.
2. Blend oil, vinegar and horseradish in large bowl. Mix in beets, cabbage and onion. Season with salt and pepper. Cover; chill 2 days, tossing occasionally.
3. for whitefish: Sprinkle whitefish with salt and pepper. Steam whitefish until opaque in center, about 10 minutes. Cool. Blend mayonnaise, horseradish and chopped tarragon in medium bowl. Flake fish coarsely; fold into dressing. Season with salt and pepper. Cover and chill 1 day to blend flavors.
4. Drain half of coleslaw in sieve (reserve remainder for another use). Line eight 2/3-cup ramekins or custard cups with plastic wrap, leaving overhang. Pack 1/4 cup whitefish salad into 1 side of each ramekin; pack 1/4 cup drained coleslaw next to whitefish. (Can be made 4 hours ahead. Cover; chill.) Turn molds out onto plates; peel off plastic.
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