Russet wrapped Rockfish with Daikon Radishes and Horseradish Cream Sauce
Ingredients
- 4 rockfish fillets, 6 ounces each
- 4 russet potatoes, peeled and sliced thin lengthwise
- Vegetable oil, for frying
- Salt and freshly ground pepper
- Horseradish cream sauce, recipe follows
- 1 teaspoon unsalted butter
- 1 shallot, finely diced
- 1/4 cup dry white wine
- 1 cup heavy whipping cream
- 1/2 cup grated fresh horseradish
- Salt and freshly ground pepper
- Red and daikon radishes, for garnish
Instructions
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