Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Shallot, minced 2 1/2 tb Prepared horseradish
Butter (if necessary) Salt and pepper to taste
1/4 c Cider vinegar 1 tb Parsley, minced
2/3 c Heavy cream

Quick Pan Sauce for Sauted Fish

Add shallot to warm pan once fish has been sauted and removed and any
juices set aside; add butter if pan is dry. Saut over medium heat
until almost softened, 1-2 minutes. Increase heat to high; add coder
and vinegar and reduce to thin syrup, 2-3 minutes. Add cream,
horseradish, and reserved juices; simmer until sauce thickens, 1-2
minutes. Season with salt and pepper to taste. Spoon sauce over fish,
sprinkle with parsley, and serve.

Cook's Illustrated October 1995
Submitted By DIANE LAZARUS On 08-24-95

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