Wasabi Cream With Cracked Pepper And Dill Recipes

Steps:

• Combine all ingredients in a mixer fitted with a paddle. Beat on high until mixture froms stiff peaks, about 5 minutes.
• Best served immediately but can be refrigerated until needed.

Steps:

• For the wasabi cream: Combine the sour cream, mayonnaise, cilantro, heavy cream, wasabi, garlic and salt and pepper to taste in a bowl. Chill for 2 hours.
• For the petite filet: Preheat the oven to 425 degrees F.
• Heat a cast-iron skillet over medium-high heat until hot. Drizzle the steaks with olive oil and season with salt and pepper. Add the steaks to the skillet and sear quickly, about 1 minute per side. Transfer the skillet to the oven and roast for 5 minutes.
• Serve with the wasabi cream.

Steps:

• I like to mix the creams and vinegar together first then whisk in the wasabi powder a little at a time to eliminate clumps.
• thin with water if needed.
• store in glass jar sealed in refridgerator until ready to use.

Steps:

• Preheat oven to 400°F.
• Make vinaigrette:
• Blend vinaigrette ingredients in a blender until smooth. Season with salt.
• Make cream:
• Whisk together wasabi powder and water until smooth, then whisk in sour cream. Season with salt.
• Make halibut:
• Pat fish dry and season with salt and pepper. Sprinkle 1 side of each piece with parsley.
• Heat a well-seasoned cast-iron skillet over high heat until hot. Add oil, then fish, parsleyed sides up. Sear fish until undersides are browned, about 1 minute.
• Turn fish over and put skillet in middle of oven. Roast until just cooked through, 4 to 5 minutes.
• Serve fish, parsleyed sides up, with a spoonful of each sauce.

Steps:

• Stir all ingredients together and serve over fresh grilled fish of your choice--we like it over salmon. Refrigerate any leftovers.