Meerrettich Sahne

Horseradish cream; it's a cold sauce, perfect for trout.

Grate some fresh horseradish root. You need about 4 tablespoons.

Mix the grated horseradish with 150 ml soured cream or crème fraîche. Add 2 tablespoons lemon juice, black pepper and salt. Mix well and keep in the fridge for one hour before serving.

Töginger Meerrettichsauce

A simple but very effective sauce made from fresh horseradish root.

It's based on butter, flower and beef stock.

Ingredients:
10 cm fresh horseradish root (finely grated).
1 tablespoon butter
1 tablespoon flower
1 tablespoon breadcrumbs
250 ml beef stock.
a dash of cream
salt.

Melt the butter in a sauce pan. Add flower, breadcrumbs, beef stock and horseradish and whisk. Add salt and cream.

Don't use commercial stock, otherwise the sauce will be too salty.

Packed in foil fresh horseradish will stay fresh for a couple of weeks if kept cold.













Serve on cooked beef, like Tafelspitz.

Onion chutney

1 kilo onions



125 g brown sugar
100 ml white wine
100 ml white wine vinegar (I used 50 ml white wine vinegar and 50 ml dark brown fig vinegar)

optional: red pepper, raisins, cinnamon.

Cut the onion in 'half moons'.



Fry the onion in olive oil for a couple of minutes and add 125 gram brown sugar. Simmer for 20 minutes with a lid on the pan. Stir every couple of minutes.



Add the white wine and vinegar and simmer for another 15 minutes with the lid on.



Add salt and black pepper, and - according to taste - raisins, fresh hot pepper (deseeded) or a little cinnamon.

Simmer without a lid until most of the liquid has evaporated.

Spicy tomato sauce (for cold poached fish)

From Rick Stein's Mediterranean Escape, episode 2 (Sardinia).

Fry one onion and a few cloves of garlic in olive oil in a sauté pan. Add a few bay leafs, crumble some dried chilies and add a handful of parsley. Add a can of plumb tomatoes, plenty of salt and raisins (for an Arabian flavor). Season with red wine vinegar.

Cut the onion very finely.

In the program this sauce was served cold with poached fish (skate wings, skin peeled off after poaching in salted water).



But it's also a perfect sauce for hot pasta.

Ladolemono (Olive Oil and Lemon Sauce)

120 ml extra-virgin olive oil
120 ml fresh lemon juice
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon fresh-ground black pepper

Simply mix the ingredients.

A classic Greek sauce used on grilled meats, vegetables, and fish.

Ssamjang (쌈장)

No recipe. Buy the green container.



Ssamjang is made from fermented soybean paste, gochujang (chili paste), sesame oil, onion, garlic, green onions, and sugar.

I love ssamjang as a dip for raw onion. Ssam means 'wrapped' and is usually used to eat leaf vegetables, like lettuce, wrapped around meat, rice and some ssamjang.