Appetizers | Saveur

Tuna Crudo with Chamomile Oil, Cucumber Salad, and Pea Shoots

Molly Levine — Sat, 12 Aug 2023 00:45:00 +0000

Photography by Daniel Seung Lee; Art Direction by Kate Berry

In New York’s Hudson Valley, the height of summer means that the first lettuces and hearty greens of spring are finally replaced by more delicate herbs and tender vegetables at roadside stands supplied by local growers like Migliorelli Farm. This crudo with chamomile oil and cucumber salad is a celebration of those elusive seasonal delights. While “oils” often imply infusions or tinctures, this is an incredibly unfussy dish that does little to manipulate the fresh flowers. The only tool required is one of the oldest: a mortar and pestle. This tuna crudo recipe also leaves a lot of room for adaptation and substitution. “I am a stickler for sourcing, so I wait until tuna is being caught in Montauk from fishermen I trust,” explains chef Molly Levine of Westerly Canteen. “This recipe could easily sub in fluke, or halibut from the West Coast, or any other delicate fish that you would eat raw.”

If you can’t get fresh chamomile flowers, anise hyssop, fennel, or dill flowers are excellent substitutes.

Featured in “Our New Favorite Single Malt Whisky Comes From … New York?” by Shane Mitchell.

Yield: 4

Time: 45 minutes

½ cup fresh chamomile flowers
1 Tbsp. plus 1½ tsp. finely grated lemon zest
¾ cup olive oil
Kosher salt, to taste
3 small cucumbers
12 oz. fresh bigeye tuna, bloodline removed
2 Tbsp. fresh lemon juice
2 tsp. finely grated lime zest
1½ Tbsp. fresh lime juice
2 oz. (about 2 cups) pea shoots
Flaky salt

Instructions

Make the chamomile oil: In a mortar and pestle, pound the flowers until they just start to break down. Add the lemon zest and continue pounding until a coarse paste forms. Add the olive oil and season with kosher salt to taste. Set aside for at least 30 minutes so the flavors can infuse into the oil.
Make the cucumber salad: Slice half of the cucumbers into thin rounds and the other half into small bite-size chunks, transfer to a medium bowl, then add the lemon juice, lime zest, and lime juice, and season lightly with kosher salt.
Using a very sharp knife, cut the tuna along the grain into thin slices. Arrange the slices in a single layer on a serving plate or platter, season lightly with kosher salt, then drizzle over about half of the chamomile oil. Arrange the cucumber slices atop the fish and arrange the cucumber chunks around the edges of the plate. To the bowl that held the cucumbers, add the pea shoots and toss to soak up any remaining dressing. Pile the pea shoots atop the cucumber slices. Drizzle over the remaining chamomile oil and sprinkle with flaky salt. Serve tuna crudo immediately.

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Nova Scotian Griddled Fish Cakes

Valerie Mansour — Mon, 18 Mar 2019 22:26:59 +0000

Hannah Whitaker

Haddock is often used for these Canadian fish cakes, though any firm white fish will do. This recipe, which has been adapted from Nova Scotia Cookery, Then and Now, creates tender cakes with golden edges. If you like, the mixture may be shaped into patties a day ahead of time and refrigerated, but for the best texture don’t roll the cakes in bread crumbs until just before frying. Green tomato chow-chow is an excellent accompaniment; find the recipe here.

This recipe is featured in “The Underexplored Roots of Black Cooking in Nova Scotia.”

Yield: 8

Time: 1 hour 40 minutes

1 small Yukon Gold potato (5 oz.), peeled
2 lb. firm white fish fillets (haddock, cod, or hake)
1 ¹⁄₂ cup bread crumbs
¹⁄₄ cup finely chopped parsley
¹⁄₄ cup finely chopped scallion
¹⁄₄ cup sour cream
¹⁄₄ tsp. cayenne pepper
Fresh lemon juice
Kosher salt
Freshly ground black pepper
1 cup extra-virgin olive oil
Green tomato chow-chow, for serving (optional)

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
To a small pot, add the potato and enough cold water to cover; bring to a boil over high heat and cook until the potato is tender when pierced with a knife, 13–15 minutes. Drain, and let cool. When the potato is cool enough to touch, coarsely mash with a fork and set aside.
Meanwhile, cook the fish: Set the fillets on the baking sheet, transfer to the oven, and roast until the fish flakes easily, about 15 minutes.
Pour the bread crumbs onto a plate and set aside. Remove the fish from the oven and cool slightly. In a large bowl, break the fish into chunks. Add the mashed potato, parsley, scallion, sour cream, and cayenne; mix well, then season to taste with fresh lemon juice, kosher salt, and black pepper. Form the mixture into eight patties, then roll each in bread crumbs.
Line a platter with paper towels and set by the stove. To a heavy skillet over medium-high heat, add the oil. Once hot, add the fish cakes in batches and cook, turning once, until golden brown and heated through, 3–4 minutes per side. Transfer the cakes to the platter and serve hot, with green tomato chow-chow, if desired.

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Cake d’Alsace (Bacon, Gruyère, and Caramelized Onion Loaf)

Aleksandra Crapanzano — Fri, 21 Jul 2023 14:59:34 +0000

Photography by Julia Gartland; Food Styling by Jessie YuChen

“Cake salé” is a catch-all term for the humble savory loaves popular among French home cooks. This Alsace-inspired variation, studded with bacon, Gruyère, and caramelized onion, tastes great straight from the oven, but it’s even better reheated (cooling it completely tenderizes the crumb). Store any leftovers in the refrigerator.

Featured in “Is This Humble Dish France’s Best-Kept Culinary Secret?” by Emily Monaco.

Yield: Makes 1 loaf

Time: 1 hour 35 minutes

5 Tbsp. unsalted butter, melted and cooled slightly, plus more as needed
8 oz. bacon, cut crosswise into ¼-in. lardons
1 medium yellow onion, thinly sliced
1 cup full-fat (whole) buttermilk
1 Tbsp. extra-virgin olive oil, plus more if needed
2 large eggs, preferably at room temperature
2½ cups all-purpose flour (10½ oz.)
1½ tsp. baking powder
¾ tsp. fine salt
½ tsp. baking soda
½ tsp. freshly ground black pepper
8 oz. grated Comté, Gruyère, or aged cheddar (2 cups)
3 Tbsp. finely chopped parsley leaves

Instructions

Position a rack in the center of the oven and preheat to 350°F. Butter and flour a metal 9-by-5-inch loaf pan, tapping out any excess flour.
In a large skillet set over low heat, cook the lardons until golden brown and their fat has rendered, about 15 minutes. Using a slotted spoon, transfer to a small bowl.
To the pan with the rendered fat, add the onion and turn the heat to medium. (If the pan looks dry, add a tablespoon of butter.) Cook, stirring occasionally, until soft and golden brown, about 10 minutes.
Meanwhile, in a medium bowl, whisk together the buttermilk, oil, and eggs, then whisk in the melted butter.
In a large bowl, whisk together the flour, baking powder, salt, baking soda, and black pepper. Stir in the cheese, parsley, and reserved bacon. Add the buttermilk mixture, then use a silicone spatula to fold together the wet and dry ingredients until no streaks of flour remain.
Scrape the dough into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean or with a few crumbs attached, 45–50 minutes. Allow to cool for 10 minutes before unmolding, then serve warm or at room temperature.

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Eggplant Caponata

SAVEUR Editors — Mon, 18 Mar 2019 22:35:59 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

This silky, tangy eggplant dish is an iconic Sicilian specialty, typically served as an appetizer or side dish. Beautifully absorbent, eggplant does an excellent job of soaking up the sweetness of the caramelized onions and raisins and the briny pungence of the capers and olives. Eleonora Consoli, a cooking teacher in Sicily, includes the unexpected addition of chocolate in her signature version of the dish. This eggplant caponata recipe first appeared in our March 2011 issue with the story, “Home Cooking in Sicily,” by Nancy Harmon Jenkins.

Yield: 4

Time: 50 minutes

3 cups olive oil
2 lb. eggplant, cut into 1-in. cubes
1 large yellow onion, finely chopped
1 celery stalk, finely chopped
Kosher salt and freshly ground black pepper
3 Tbsp. tomato paste, thinned with ¼ cup water
1 cup canned crushed tomatoes
6 oz. green olives, pitted and finely chopped
½ cup golden raisins
½ cup white wine vinegar
¼ cup salt-packed capers, rinsed and drained
3 Tbsp. sugar
2 Tbsp. finely grated unsweetened chocolate
½ cup finely shredded basil
2 Tbsp. pine nuts

Instructions

To a large skillet set over medium-high heat, add the oil. Working in batches, add the eggplant and fry, tossing occasionally, until browned, 3–4 minutes. Using a slotted spoon, transfer the eggplant to a large bowl and set aside.
Pour off all but ¼ cup of the oil (you can reserve it for another use) and return the skillet to medium-high heat. Add the onion and celery, season lightly with salt and black pepper, and cook, stirring frequently, until beginning to brown, about 10 minutes. Turn the heat down to medium, add the tomato paste, and cook, stirring continuously, until the mixture is a deep rust-brown color and the liquid has almost completely evaporated, 1–2 minutes. Add the crushed tomatoes, bring to a simmer, and continue cooking until slightly reduced and just beginning to thicken, about 10 minutes. Stir in the olives, raisins, vinegar, capers, sugar, and chocolate; cook, stirring occasionally, until the sauce has thickened to the consistency of a loose paste, about 15 minutes.
Remove from the heat then pour the sauce over the eggplant. Add the basil and pine nuts, and stir well. Season to taste with more salt and black pepper, and set the caponata aside to cool to room temperature before serving.

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Our Favorite French Appetizers and Hors d’Oeuvres for Bastille Day and Beyond

SAVEUR Editors — Fri, 08 Feb 2019 18:01:49 +0000

Photography by Justin Walker

Bastille Day puts us in the mood for dainty French hors d’oeuvres and classic bistro nibbles like warm gougères and flaky pâté en croûte. With these tried-and-true French appetizer recipes, culled from skilled home cooks and iconic old-school restaurants, you’ll be eating like a bon vivant in no time.

Provençal Stuffed Squid

Photography by Justin Walker

The late culinary eminence Lulu Peyraud would often serve these chard-stuffed squid topped with a zesty anchovy vinaigrette at the start of a meal. Get the recipe >

Duck Pâté en Croûte

Matt Taylor-Gross

Pâté is a labor of love, but it’s worth every step, especially when you bake it in flaky homemade pastry dough and top it with a flavorful gelée. Get the recipe >

Pissaladière

Photography by Thomas Payne

The powerhouse trifecta of anchovies, olives, and caramelized onions flavors this signature Provençal dish. Get the recipe >

Gougères

Photography by Christopher Testani

It’s impossible to eat just one of these irresistible French cheese puffs—so be sure to double the recipe if you’re expecting a crowd. Get the recipe >

Chicken Liver Pâté

Photography by Christopher Testani

Butter and brandy are the secret ingredients in this classic pâté. Get the recipe >

Panisses

Photography by Kate Devine

It’s worth trying your hand at Provence’s chickpea fries known as panisses—they’re one of the best street snacks France has to offer. Get the recipe >

Potato Salad with Herring

Photography by Matt Taylor-Gross

This briny, vinegar-soaked salad that comes together in a flash is one of Daniel Boulud’s go-to first courses. Get the recipe >

Lyonnaise Salad with Sausage and Walnuts

Photography by Matt Taylor-Gross

Sausage is the pride of Lyon, and it makes a wonderful starter when sliced thin, chilled, and topped with a bright chervil vinaigrette. Get the recipe >

Coquilles St-Jacques (Gratinéed Scallops)

Photography by Todd Coleman

The word coquille St-Jacques means “scallop” in French, but in the idiom of American cooks, it’s a throwback dish of gratinéed scallops poached in white wine and served on the halfshell. Get the recipe >

Provençal Vegetable Gratin (Tian)

Photography by Justin Walker

A tian is a type of gratin, and this Provençal version is a stunner with its colorful rows of zucchini, eggplant, and tomato. Get the recipe >

Fromage Blanc Spread (Cervelle de Canut)

Photography by Matt Taylor-Gross

Literally “silk worker’s brain,” this herbed cheese spread is named for Lyon’s 19th-century silk weavers, who often ate it for lunch. Get the recipe >

Black Olive Tapenade

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY VICTORIA GRANOF; PROP STYLING BY DAYNA SEMAN

A dollop of this versatile Provençal condiment gives life to everything from roast fish to morning toast. Get the recipe >

Aïoli Provençal

Photography by Paola + Murray; Food Styling by Olivia Mack McCool; Prop Styling by Sophie Strangio

Enjoy this silky, French condiment alongside fresh veggies, seafood, or even frites. Get the recipe >

How to Make Baguettes

Photography by Belle Morizio

Our recipe tester (and pro baker) demystifies the simple French bread recipe for home cooks. Get the recipe >

Fromage Fort

Matt Taylor-Gross

Get the recipe >

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Hanky Pankys

Ellen Fort — Fri, 19 May 2023 22:31:10 +0000

Photography by Belle Morizio; Food Styling By Jessie YuChen; Prop Styling By Kim Gray

It’s always Snacky Hour somewhere, at least according to snack-obsessed SAVEUR senior editor Ellen Fort. Follow along as she discovers the best bites that fall outside the confines of breakfast, lunch, or dinner. Savory, salty, spicy, sweet, sour: everything’s fair game during Snacky Hour.

Growing up, I was lucky to be the child of parents with friends who loved my twin sister and me like their own. Dinner parties, cocktail hours, and weekends with friends were some of our favorite times to impress grown-ups with our comedy routines, fashion shows, and general antics. They tolerated all this gracefully and left their own impressions by including us in the festivities. As is the custom in the South, almost every group has its own signature delicacy, whether it was Molly’s homemade mustard, Diana’s toffee, or Sybil’s Bread. This recipe is one of those signature treats, with exotic ingredients that my vegetarian, natural grocery-loving mother usually did not have on hand: Velveeta, liquid smoke, and sausage being key ingredients. I only knew this as “the thing Toni makes” until recently when I aspired to include it in Snacky Hour. Only then did I find out it had a name and an origin: Hanky pankys, an appetizer hailing from Cincinnati. All of this makes sense now—Toni grew up in Ohio—but I’ll always remember eating it on a screen porch in Tennessee with the clink of ice and grown-ups laughing in the background.

Note: There are no substitutions allowed for any part of this hanky panky recipe, particularly when it comes to Velveeta. We’re partial to Pepperidge Farms’ Dark Pump party bread, but S. Rosen’s is a great option too.

Yield: Serves 6–8

Time: 15 minutes

1 lb. ground beef
1 lb. bulk sausage, mild or hot
1 lb. Velveeta cheese, cut into cubes
1 Tbsp. Worcestershire sauce
½ tsp. liquid smoke
1 sleeve party-size rye or pumpernickel bread

Instructions

To a large skillet over medium heat, add the beef and sausage and cook, stirring frequently, until evenly browned. Pour off and discard any excess fat, then turn the heat down to low and and add the Velveeta. Stir in the Worcestershire and liquid smoke, then adjust the seasoning to taste. and Worcestershire.
Preheat the broiler to high heat and arrange the rye slices in an even layer on a large baking sheet. Spread about 1 tablespoon of the beef-sausage-Velveeta mixture onto each slice, then broil until bubbly and browned, about one minute. Serve the hanky pankys hot.

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Vichyssoise

Louis Diat — Thu, 15 Dec 2005 10:00:00 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

Credited with the invention of this famous chilled potato leek soup, Chef Louis Diat of New York City’s original Ritz-Carlton Hotel once prepared eight portions of the dish to be delivered to the Manhattan townhouse of Sara Delano Roosevelt, Franklin D.’s mother—and enclosed this vichyssoise recipe. The best potatoes to use for something like vichyssoise are low-starch varieties, such as Yukon Golds, which will retain their creamy flavor and velvety texture even after a long cooking and double-straining process.

Yield: 8

Time: 3 hours 40 minutes

4 Tbsp. (2 oz.) unsalted butter
4 leeks, white and light green parts only, thinly sliced
1 medium onion, thinly sliced
5 medium potatoes (about 2¼ lbs.), peeled and thinly sliced
Kosher salt
2 cups whole milk
2 cups light cream
1 cup heavy cream
2 Tbsp. finely chopped chives

Instructions

In a large pot over medium-low heat, melt the butter. Add the leeks and onion and cook, stirring occasionally, until soft but not browned, about 20 minutes. Add the potatoes, 4 cups water, and salt to taste, and turn up the heat to high to bring it to a boil. Turn down the heat to medium-low, and continue cooking, stirring occasionally, until the potatoes are soft, 50–60 minutes.
Set a fine sieve over a medium bowl and strain the soup, pressing and scraping the solids with a spoon. Wipe the pot clean and return the strained soup to it. Whisk in the milk and light cream, bring the soup to a boil over high heat, then remove from heat and let cool.
Set the sieve over a medium bowl and strain the soup again, pressing and scraping with the spoon. Discard any solids that remain in the sieve. Stir the heavy cream into soup, then cover and refrigerate until chilled, for at least 2 and up to 24 hours. Season soup with salt to taste just before serving.
To serve, divide the vichyssoise among soup bowls and garnish with chives.

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Strawberry Rhubarb Pâte de Fruit

SAVEUR Editors — Mon, 18 Mar 2019 22:20:31 +0000

Photography by Belle Morizio

Instead of coating his pâte de fruit with plain white sugar, Bay Area pastry chef William Werner flavors Demerara sugar with Clément Créole Shrubb, a liqueur made of aged and white rhum agricole and bitter orange peels.

Featured in: “Our Best Strawberry Recipes Let the Fruit Shine Like Never Before.”

Yield: 16–18

Time: 5 hours 30 minutes

¾ cups raw sugar, such as demerara or turbinado
1 vanilla bean, split lengthwise, seeds scraped and pod reserved
1 oz. Clément Créole Shrubb or Cointreau
3 cups sugar, divided
2 Tbsp. plus 1½ tsp. pectin
Vegetable oil, for greasing
12 oz. rhubarb (2 medium stalks), cleaned and coarsely chopped
1 Tbsp. plus 1½ tsp. light corn syrup
7 oz. strawberries, hulled
1 Tbsp. fresh lemon juice

Instructions

Position a rack in the center of the oven and preheat to 200°F. In a small bowl, rub the vanilla seeds into the raw sugar until incorporated. Pour in the Shrubb and stir to combine. Using a silicone spatula, spread the sugar mixture in an even layer on a parchment-lined baking sheet. Bake with the oven door slightly ajar until dried, about 30 minutes. Remove from the oven, and when cool enough to handle, use your hands to crumble; set aside.
Oil an 8-by-8-inch baking pan and line with parchment. In a small bowl, whisk together the pectin and ¼ cup of the sugar; set aside.
To a medium pot set over medium-high heat, add the vanilla pod, rhubarb, and 1 cup of the sugar and cook until the rhubarb is soft, 8–10 minutes; set aside to cool, about 45 minutes.
Discard the vanilla pod and transfer the rhubarb mixture to a blender (do not clean the pot). Add the corn syrup and strawberries and purée, then pour back into the pot and turn the heat to high. When the liquid boils, whisk in the pectin mixture and cook, stirring continuously, until dissolved, 1–2 minutes. Whisk in 1 cup of the sugar and cook, stirring continuously, until dissolved, 1–2 minutes more. Repeat with the remaining sugar, then continue cooking until the mixture has thickened and a thermometer reads 175°F, about 5 minutes more. Stir in the lemon juice, then pour into the prepared pan. Let stand at room temperature until set, about 4 hours.
To serve, cut the pâte de fruit into 1-inch squares and sprinkle with the reserved Shrubb sugar. (Pâte de fruit will keep in an airtight container at room temperature for up to 1 month.)

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Pimento Cheese

Brandon Martinez and John Bates — Mon, 18 Mar 2019 22:45:22 +0000

PHOTOGRAPHY BY LINDA PUGLIESE; FOOD STYLING BY JASON SCHREIBER; PROP STYLING BY ELVIS MAYNARD

Chefs John Bates and Brandon Martinez of Austin, Texas’s now shuttered Noble Sandwich Co. added Sriracha to their beloved chunky pimento cheese, upping the spice factor and helping to offset the creaminess of the rich cheddar spread. We still like to slather it on everything, from sandwiches to Romaine spears. Here are our top picks for Sriracha sauces from the classic staples to regional recipes.

Yield: makes 2 sandwiches

Time: 15 minutes

6 oz. sharp cheddar cheese, coarsely grated
¼ cups plus 2 Tbsp. garlic aioli
2 tsp. Sriracha sauce
1 tsp. apple cider vinegar
3⁄4 tsp. paprika
3⁄4 tsp. Worcestershire sauce
2 medium scallions, finely chopped
1 roasted red bell pepper, peeled, seeded, and finely chopped
Kosher salt and freshly ground black pepper
Romaine lettuce

Instructions

To a medium bowl, add the cheddar cheese, aioli, Sriracha, cider vinegar, paprika, Worcestershire, scallions and roasted bell pepper; season to taste with salt and pepper, and stir to combine. Spread on sandwiches, or transfer to a wide bowl and serve with Romaine lettuce spears for dipping.

Our 50 Best Sandwiches from Around the World

Farideh Sadeghin

From the New Orleans oyster loaf to Vietnam’s banh mi, our best sandwich recipes showcase a world of innovation between two slices of bread.

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Old-School Gefilte Fish

Anya von Bremzen — Fri, 31 Mar 2023 13:56:51 +0000

Photography by Belle Morizio; Food Styling Pearl Jones; Prop Styling by Dayna Seman

This Passover, consider ditching the usual jarred gefilte and make your own instead. This gefilte fish recipe is lighter, fresher, and less cloying than the dense, oblong patties found on the shelves of Jewish groceries next to the matzo ball mix and egg noodles. Those who enjoy a sweet-and-sour taste should double or triple the sugar. Horseradish is an essential accompaniment.

Featured in “You Never Forget Your First Gefilte Fish,” by Anya von Bremzen.

Yield: Serves 10 as an appetizer

Time: 8 hours 30 minutes

2 Tbsp. peanut or vegetable oil, plus more for brushing
2 medium onions, finely chopped, divided
2 matzo sheets, broken into pieces
2 medium carrots, 1 peeled and coarsely chopped, 1 sliced into ¼-in. coins
¾ lb. whitefish, pike, or other firm white fish fillets, cut into ½-in. chunks
¾ lb. carp fillets, cut into ½-in. chunks
2 large eggs
1½ tsp. sugar
2 tsp. kosher salt
1 tsp. ground white pepper, or black pepper
2½ cups fish stock, or chicken stock
Curly (or flat-leaf) parsley sprigs, for garnish
Fresh or bottled horseradish (white or red), for serving

Instructions

To a medium skillet set over medium heat, add the oil and three quarters of the onions and cook, stirring occasionally, until soft and beginning to brown, about 14 minutes. Set aside to cool.
In a large bowl, cover the matzos with cold water and set aside for 10 minutes. Drain, use your hands to squeeze out as much liquid as possible, and return to the bowl.
In a food processor, pulse the carrot and remaining onion until very finely chopped, then add the matzo and pulse to combine. Scrape into the bowl and set aside.
Position a rack in the center of the oven and preheat to 425ºF. To the empty food processor, add the whitefish and onions and pulse to a paste (the fish chunks should be no larger than a grain of rice). Scrape into the bowl with the matzo mixture. To the food processor, add the carp, salt, sugar, and white pepper and pulse to a paste. Scrape into the bowl with the whitefish, then add the eggs. Using your hands or a spoon, mix until homogeneous. (If the mixture is too loose to shape, cover with plastic and refrigerate for 1 hour.)
Using two large spoons or wetted hands, shape about 2 tablespoons of the mixture into a quenelle or oblong ball and transfer to a greased 9-by-13-inch pan. Brush lightly with oil. Repeat with the rest of the mixture, then bake until just beginning to brown, about 21 minutes.
Meanwhile, in a small pot, bring the stock and sliced carrot to a simmer, then pour over the fish to come two thirds of the way up the quenelles. Loosely cover with foil and turn the oven down to 325ºF. Bake, turning the balls over halfway through cooking, until cooked through and moist, about 45 minutes.
Remove the pan from the oven and allow the fish to cool in the liquid, about 3 hours. Cover with plastic and refrigerate until thoroughly chilled, at least 3 hours.
To serve, cover the bottom of a large platter with parsley if desired and scatter with the radishes, then arrange the gefilte fish on top. Top each fish with a carrot slice and parsley sprig and serve cold with horseradish on the side.

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