Horseradish and Cider Cream Sauce
Appears in Cook's Illustrated September/October 1995
This is an excellent pan sauce to make after sautéing fish fillets.
WHY THIS RECIPE WORKS
We chose sautéing for our fish fillets recipe because it added a delicate, crispy texture and flavor we couldn’t get with other techniques. For all fillets, we found that cooking them first on the smooth, rounded side—not the skin side—was ...