Scrod Under Horseradish Meringue

Name: Scrod Under Horseradish Meringue
Total time: 3 h 15 min
Yield: Four servings
Ingredients: 1/2 cup yogurt; 1 tablespoon unsalted butter; 1/2 cup freshly grated horseradish; 1/2 teaspoon salt; 6 egg whites; 1 teaspoon sugar; 4 scrod fillets, 6 to 8 ounces each; 1/4 cup chopped fresh dill

By Molly O'Neill

Total Time: 15 minutes, plus 3 hours drain
Rating: (0)
Comments: Read comments

Featured in: FOOD; Fish Under Wraps

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Ingredients

Yield:Four servings

½cup yogurt
1tablespoon unsalted butter
½cup freshly grated horseradish
½teaspoon salt
6egg whites
1teaspoon sugar
4scrod fillets, 6 to 8 ounces each
¼cup chopped fresh dill

Ingredient Substitution Guide

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Preparation

Step 1
Put the yogurt in a strainer lined with cheesecloth and set aside for 3 hours to drain.
Step 2
Preheat the oven to 425 degrees. Coat a baking dish, large enough to hold the fillets in one layer, with the butter. In a bowl combine the yogurt, horseradish and salt.
Step 3
Beat the egg whites until they form soft peaks, add the sugar and continue to beat until they form stiff peaks. Carefully fold in the seasoned yogurt.
Step 4
Lay the fillets in the baking dish and cover each with a quarter of the meringue. Bake until cooked through, about 8 to 10 minutes, depending on the thickness of the fish. Remove the fillets to individual plates and sprinkle with the dill.