Real Recipes From Real Home Cooks ®

branzino with pepparrotsas (horseradish sauce)

Recipe by
barbara lentz
beulah, MI

Pepparrotsas is a Scandinavian mainstay condiment. It is a horseradish sauce that is creamy, sharp, tangy and fresh. Creme Fraiche can be easily made by taking one cup of heavy cream and adding 2 tbsp buttermilk. Place in jar with a lid and let it sit in a dark place at room temp for 12 to 18 hours then refrigerate. This sauce is also a delicious cocktail sauce just add ketchup.

yield 2 -4
prep time 1 Hr
cook time 15 Min
method Stove Top

Ingredients For branzino with pepparrotsas (horseradish sauce)

  • 4
    branzino fish filets
  • 1 Tbsp
    olive oil
  • 1/2 c
    dry white wine
  • 1/4 c
    each soy sauce and water
  • 4 clove
  • 2 Tbsp
    each olive oil and sugar
  • rosemary and thyme sprigs
  • fresh cracked pepper
  • 1 c
    creme fraiche
  • 1/2 c
    heavy cream whipped until thick
  • 1 Tbsp
    freshly grated horseradish or 2 tsp jared horseradish
  • 2 tsp
    lemon juice
  • 1 tsp
  • salt and pepper

How To Make branzino with pepparrotsas (horseradish sauce)

  • 1
    Add the soy sauce,water, garlic, oil, sugar, rosemary,thyme, and pepper together. Add the fish and let marinate for at least 1 hour. Turning the fish in the marinate every 15 minutes.
  • 2
    While you are marinating the fish. Beat the heavy cream until thick. Mix in the creme fraiche horseradish, lemon juice and honey. Taste and adjust for salt and pepper. Place in fridge to let the flavors meld.
  • 3
    Add 1 tbsp olive oil to a cast iron skillet or regular skillet. Remove the fish from the marinade and discard the marinade. Sear the fish about 4 minutes each side. Then add the wine and let the fish cook until done and the wine has evaporated. Remove fish and serve with the sauce

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