"Recipes from the Chef's Kitchen"

The Main Item
Ingredients:
1)   Four 7 oz. Grouper (or Rockfish) Fillets
2)   Four peeled Russet Potatoes
3)   1/4 cup Vegetable Oil
4)   Horseradish Sauce (see recipe below)

Preparation:
1)   Season fillets with salt and pepper.
2)   Heat oil on medium high in a heavy-bottom skillet.
3)   Grate potatoes.
4)   Firmly coat fish fillet with potatoes.
5)   Place the potato wrapped fillet in the skillet and cook.  The potatoes will brown in approximately
       8 to 10 minutes.
6)   Reduce the heat to low and turn the fillets over.
7)   Cook another 6 to 8 minutes on low.
8)   Place some horseradish sauce on a plate.
9)   Remove the fillets and place on the plate with the horseradish sauce.  Place the sauteed spinach
       on the plate as a side dish.

The Horseradish Sauce
Ingredients:
1)   2 tbs. finely diced Shallots
2)   4 tbs. Butter
3)   1/3 cup White Wine
4)   2 cups Cream
5)   1/4 cup freshly grated Horseradish
6)   Salt and Pepper

Preparation:
1)   Sweat shallots in butter until translucent.
2)   Add white wine.
3)   Simmer until the wine is almost completely evaporated.
4)   Add cream.
5)   Reduce over low heat until sauce coats a spoon.
6)   Strain through a fine sieve.
7)   Season with salt and pepper.
8)   Add horseradish and mix.

The Sauteed Spinach with Smoked Apple Bacon
Ingredients:
1)   2 slices of Smoked Apple Bacon
2)   3 cloves of Garlic
3)   California Baby Spinach

Preparation:
1)   Cut the bacon into small pieces and cook until crisp.
2)   Add the garlic while the bacon is cooking.
3)   Take out the garlic when the bacon is cooked.
4)   Place the spinach in the same pan and cook until the spinach is wilted.

Good Eating!!!

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