Scrod Under Horseradish Meringue
Published March 21, 1992
- Total Time
- 15 minutes, plus 3 hours drain
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Ingredients
½ cup yogurt
1 tablespoon unsalted butter
½ cup freshly grated horseradish
½ teaspoon salt
6 egg whites
1 teaspoon sugar
4 scrod fillets, 6 to 8 ounces each
¼ cup chopped fresh dill
Nutritional analysis per serving (4 servings)
6 grams carbs; 97 milligrams cholesterol; 246 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 5 grams fat; 1 gram fiber; 605 milligrams sodium; 41 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes