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Orange Roughy with Smoked Salmon and Horseradish Crust.
Served with a Horseradish Rémoulade sauce.

Yield:4 servings

Pre-prep. Instructions: preheat oven to 400°
Equipment needed: Baking pan, brush

4 ea.Orange roughy Fillets
4 ounceSmoked salmon, sliced thinly
½ cupWhite wine
For bread crumb topping:
½ cupBread crumbs, Dry
2 tbsp.Butter, melted
½ tbsp.Shallots, minced
1 tbsp. White Horseradish
½ tbsp.Fresh dill
¼tsp.Dry mustard Ground English type.
¼ tsp.Granulated garlic
To tastesalt & pepper
For Marinade:
1 ea.Juice of a lime
½ tsp.Dijon mustard
½ tsp.Honey
To tasteBlack pepper, fresh ground
To Serve:
1 recipeHorseradish rémoulade

1. For bread crumb topping mix all the ingredients in a small bowl, set aside.
2.For marinade mix all the ingredients in another small bowl.
3. Place the fish fillets in the baking pan leaving a little space in between,
brush fish with marinade and refrigerate for no more than ½ hour.
4. Preheat oven to 400°. Top each fillet with a single layer of smoked salmon,
than spread the top of each fillet to completely cover the smoked salmon with the bread crumb mixture.
Pour the white wine around the fish.
5. Bake fish till bread crumbs are golden and fish is cooked through 12 to15 minutes.
Use a flipper to remove fish to plate and serve with a dollop of horseradish rémoulade on the side.

Horseradish Rémoulade
Yield:4 servings
½ cupMayonnaise, Use good quality.
2 tbsp.Sour cream
1 tsp.Dijon mustard
1 tbsp.White horseradish
1 tbsp.Scallions, Finely sliced
1 tsp.Fresh dill, Chopped Dry)
½ tsp.sugar
½ tsp.Fresh lemon juice
To tasteSalt & white pepper

1. Mix all ingredients in a bowl and refrigerate until ready to use.

Red Pepper Marmalade
1Tbsp.Olive oil
¼ cup Red onions, Peeled and thinly sliced
1Tbsp. Garlic, chopped
2 tsp. fresh Ginger, grated or coarsely chopped
4 ea. Red bell peppers, roasted, peeled and thinly julienne
1 ea. Orange, zested and juiced
1 Tbsp. Red vinegar
2 tbsp. Sugar
To taste Black pepper
To taste Salt
Pinch Cayenne pepper
1. Coat bottom of a pan with olive oil, sauté onions till transparent.
2. Add garlic and ginger cook till fragrant.
3. Add the rest of the ingredient to the pan and bring to a boil.
4. Simmer till thickened.

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