Fish with horseradish and tomato sauce

Name: Fish with horseradish and tomato sauce
Ingredients: 4 hake fillets (600 g); 1 teaspoon salt; 50 g cornmeal; 60 ml oil; 1 medium tomato (120 g); 2 tablespoons jarred horseradish; 2 tablespoons lemon juice; 150 g sour cream (20% fat); 1/2 teaspoon ground pepper

Fish - Fish with horseradish and tomato sauce by Gina N. - Recipia

Fish with horseradish and tomato sauce is fried in a cornmeal crust and served with a cold, creamy sauce with chopped tomato. The crust browns lightly, and the horseradish gives the sauce a distinct kick; I serve the fillets with a little mămăliguță, Romanian cornmeal porridge. I choose fillets of similar thickness so they brown at the same time. Prep: 15 minutes. Cook: 9 minutes. Total time: 24 minutes. Servings: 4. Approximately 380 kcal and 28 g protein per serving.

Ingredients

4 hake fillets (600 g)
1 teaspoon salt
50 g cornmeal
60 ml oil
1 medium tomato (120 g)
2 tablespoons jarred horseradish
2 tablespoons lemon juice
150 g sour cream (20% fat)
1/2 teaspoon ground pepper

Preparation

1. Pat the fillets dry with paper towels and sprinkle with 1 teaspoon of salt. Coat them in cornmeal on both sides. 2. Heat the oil in a frying pan and fry the fillets for 4 minutes on each side, until browned and opaque in the center. 3. Blanch the tomato for 1 minute, until the skin starts to loosen. Peel and seed it, then chop it finely. 4. Put the horseradish, tomato, lemon juice, sour cream and 1/2 teaspoon of ground pepper in a bowl. Stir until you have a creamy sauce. 5. Serve the fillets with the sauce and mămăliguță.

Notes

Choose fillets of similar thickness; very thin ones can break when you turn them. If you use frozen fish, thaw it completely and pat it dry well, or the moisture on the surface will soften the cornmeal. Very juicy tomatoes can make the sauce thin, so leave the chopped flesh to drain for a few minutes. The heat of jarred horseradish varies; start with less and add more after tasting the sauce. Fish and sour cream are the allergens to bear in mind. Cooked fish keeps in the fridge for up to 3 days, and you can mix the sauce ahead and keep it covered in the fridge. I serve it with warm mămăliguță so it can scoop up the sauce on the plate.