Cooking Tips

Do you have questions about cooking or restaurants?
you can fine some answers here!

Recipes

Orange Roughy with Smoked Salmon and Horseradish Crust.
Served with a Horseradish Rémoulade sauce.
Yield:4 servings

Pre-prep. Instructions: preheat oven to 400°
Equipment needed: Baking pan, brush

Ingredients:

4 ea.	Orange roughy Fillets
4 ounce	Smoked salmon, sliced thinly
½ cup	White wine
For bread crumb topping:
½ cup	Bread crumbs, Dry
2 tbsp.	Butter, melted
½ tbsp.	Shallots, minced
1 tbsp.	White Horseradish
½ tbsp.	Fresh dill
¼tsp.	Dry mustard Ground English type.
¼ tsp.	Granulated garlic
To taste	salt & pepper
For Marinade:
1 ea.	Juice of a lime
½ tsp.	Dijon mustard
½ tsp.	Honey
To taste	Black pepper, fresh ground
To Serve:
1 recipe	Horseradish rémoulade

Preparation:
1. For bread crumb topping mix all the ingredients in a small bowl, set aside.
2.For marinade mix all the ingredients in another small bowl.
3. Place the fish fillets in the baking pan leaving a little space in between,
brush fish with marinade and refrigerate for no more than ½ hour.
4. Preheat oven to 400°. Top each fillet with a single layer of smoked salmon,
than spread the top of each fillet to completely cover the smoked salmon with the bread crumb mixture.
Pour the white wine around the fish.
5. Bake fish till bread crumbs are golden and fish is cooked through 12 to15 minutes.
Use a flipper to remove fish to plate and serve with a dollop of horseradish rémoulade on the side.

Horseradish Rémoulade
Yield:4 servings
Ingredients:

½ cup Mayonnaise, Use good quality.

2 tbsp. Sour cream

1 tsp. Dijon mustard

1 tbsp. White horseradish

1 tbsp. Scallions, Finely sliced

1 tsp. Fresh dill, Chopped Dry)

½ tsp. sugar

½ tsp. Fresh lemon juice

To taste Salt & white pepper

Preparation:
1. Mix all ingredients in a bowl and refrigerate until ready to use.

Red Pepper Marmalade
Ingredients:

1Tbsp.	Olive oil
¼ cup	Red onions, Peeled and thinly sliced
1Tbsp.	Garlic, chopped
2 tsp.	fresh Ginger, grated or coarsely chopped
4 ea.	Red bell peppers, roasted, peeled and thinly julienne
1 ea.	Orange, zested and juiced
1 Tbsp.	Red vinegar
2 tbsp.	Sugar
To taste	Black pepper
To taste	Salt
Pinch	Cayenne pepper

Preparation:
1. Coat bottom of a pan with olive oil, sauté onions till transparent.
2. Add garlic and ginger cook till fragrant.
3. Add the rest of the ingredient to the pan and bring to a boil.
4. Simmer till thickened.

More recipes like the above are available for free at www.chefben.com.

½ cup	Mayonnaise, Use good quality.
2 tbsp.	Sour cream
1 tsp.	Dijon mustard
1 tbsp.	White horseradish
1 tbsp.	Scallions, Finely sliced
1 tsp.	Fresh dill, Chopped Dry)
½ tsp.	sugar
½ tsp.	Fresh lemon juice
To taste	Salt & white pepper