Whitefish Salad and Roasted Beet Coleslaw
- 3 large beets (2 to 2 1/4 pounds)
- 6 tablespoons olive oil
- 3 1/2 tablespoons balsamic vinegar
- 1 tablespoon prepared white horseradish
- 4 cups very thinly sliced red cabbage
- 1 1/2 cups thinly sliced red onion
- 2 pounds whitefish fillets with skin
- 1/2 cup mayonnaise
- 1/4 cup slightly drained prepared white horseradish
- 1/4 cup chopped fresh tarragon
- Preheat oven to 425F.
- Trim beet tops.
- Wrap each beet in foil.
- Roast until tender, about 1 1/2 hours.
- Cool in foil.
- Peel beets and grate coarsely.
- Blend oil, vinegar and horseradish in large bowl.
- Mix in beets, cabbage and onion.
- Season with salt and pepper.
- Cover; chill 2 days, tossing occasionally.
- Sprinkle whitefish with salt and pepper.
- Steam whitefish until opaque in center, about 10 minutes.
- Cool.
- Blend mayonnaise, horseradish and chopped tarragon in medium bowl.
- Flake fish coarsely; fold into dressing.
- Season with salt and pepper.
- Cover and chill 1 day to blend flavors.
- Drain half of coleslaw in sieve (reserve remainder for another use).
- Line eight 2/3-cup ramekins or custard cups with plastic wrap, leaving overhang.
- Pack 1/4 cup whitefish salad into 1 side of each ramekin; pack 1/4 cup drained coleslaw next to whitefish.
- (Can be made 4 hours ahead.
- Cover; chill.)
- Turn molds out onto plates; peel off plastic.
beets, olive oil, balsamic vinegar, very, red onion, whitefish, mayonnaise, tarragon
Taken from www.epicurious.com/recipes/food/views/whitefish-salad-and-roasted-beet-coleslaw-103250 (may not work)