Maror is an important part of the pre-meal seder, but there’s no reason you can’t make it a part of your Pesach feast. Some people like a little dot of maror to go with their gefilte fish, but I’m a gefilte fish hater, so I wanted to think of some other way to integrate some strong chrein into my meal. Enter: horseradish salmon. This recipe is incredibly quick and easy, and leads to an amazingly moist and sweet dish, with just a jab of chrein getting you on the finish. Do not be dissuaded by the amount of horseradish called for–it mostly cooks away leaving an amazing spicy aroma layered on a honeyed, flaky piece of fish.
2 lbs salmon1/4 cup horseradish
1/2 cup honey
1 Tablespoon lemon juice
1 teaspoon salt
Preheat oven to 350F. In a small bowl combine horseradish (use the white kind unless you want magenta salmon), honey, lemon juice, and salt. It should form a somewhat thick mixture, and it will smell incredibly strongly of the horseradish, but don't worry―most of the kick of the horseradish will cook off in the oven. Place salmon in a greased casserole dish or on a baking sheet. Pour the horseradish mixture over the fish, making sure that it gets all around the fish, and spooning some back on top of the fillet. Bake at 350 for 25 minutes.
Chef David Kolotkin is executive chef of The Prime Grill in New York City. His mother’s delicious home cooked meals and the bonding moments with his father in the kitchen are among his fondest childhood memories. Those years gave him the balance and deep respect for food. Chef David attended The Culinary Institute of America, graduating with the “Most Likely to Succeed” award. He began working for notable restaurants including 21 Club, Butterfield 81, Patroon, and Windows of the World.
1 lb Chilean Sea Bass Filet, cut into 1" cubes
1/4 cup matzah meal
Juice of 1 lemon
1/2 oz chopped black truffles (optional)
Salt and pepper to taste
1 1/2 Tablespoon vegetable oil
In a cuisinart with blade attachment, process bass until smooth and creamy. Add the egg and matzo meal. Process until combined.
Using hands, with the bass mixture, form into 16 I oz cakes, to resemble that of a scallop. Season with salt and pepper.
In a non-stick pan on a medium-high flame, add the vegetable oil and sear fish on both sides until brown, approximately 1 1/2 minutes on each side.
Remove the "scallops" from the sauté pan and place on a dry, clean paper towel t blot excess oil.
Put 4 -5 pieces on each plate (3 for an appetizer portion), drizzle with the lemon juice and sprinkle with the chopped black truffles (optional).