Horseradish-Crusted Scrod
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From Executive Chef Rob Newton, Simon Pearce, Quechee, VT
  • 4 Foley Scrod fillets (6 ounces each)
  • 1 cup mayonnaise
  • 1/2 cup prepared horseradish
  • 1 tablespoon chopped dill
  • salt & pepper
  • seasoned flour
  • 2 cups fresh breadcrumbs
  • canola oil for frying
  • 1/2 cup olive oil
  • 1/2 cup chopped shallots
  • 4 tablespoons sweet butter
  • 2 tablespoons flour
  • 1/2 cup white wine
  • 1/2 cup chicken or fish stock
  • 1/2 cup aged balsamic vinegar
SCROD:  Combine mayonnaise, horseradish, dill and salt & pepper.  Dredge scrod fillets in seasoned flour, shake off excess.  Dip in horseradish mixture to coat lightly.  Place coated fillets in breadcrumbs and press firmly to coat.  Saute cod in 1/4 inch of oil over medium-high heat until crisp and golden on both sides, about 4 minutes per side.
SAUCE:  Caramelize shallots in olive oil in a small saute pan.  In another pan,  make a roux by melting butter and whisking in flour until there are no lumps.  Cook over low heat for 10 minutes.  Meanwhile, bring wine, stock and vinegar to a boil.  Once roux is complete, whisk in wine mixture.  Continue whisking until completely incorporated.  Add caramelized shallots.  Season with salt and pepper; keep warm.  When scrod is finished, ladle 1/4 cup of sauce onto each plate and top with scrod.  Simon Pearce serves this over mashed potatoes.

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