Horseradish cream from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cookshelf_abf88q on April 04, 2026

    Microplaning the horseradish makes this extra delish. Substituting half sour cream and half cream works well too

  • stockholm28 on October 31, 2014

    I used fresh horseradish and found this sauce a bit too potent for my taste. I added a little more creme fraiche to get it to my liking. It was delicious with salmon and roasted potatoes.

  • mcvl on June 13, 2011

    Monday, 13 June 2011 I made this sauce, as Rick suggested, to go with his Tea-steamed Sea Bass, and stirred all the delicious brown butter and fishy bits into the horseradish. Brilliant, just brilliant.

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