24
Horseradish Sauce:
½
cup (125 ml) mayonnaise
½
cup (125 ml) sour cream
¼
cup (60 ml) prepared horseradish
½
teaspoon (2 ml) kosher salt
½
teaspoon (2 ml) coarsely ground black pepper
1. Coat the roast with the olive oil and sprinkle with the salt and pepper.
Tie the roast evenly with butcher’s twine for even roasting and fit onto
the spit. Secure well with the skewers.
2. Adjust the rack to position 1 and place the baking pan on top of it. Fit
the spit into the oven and set to the Meat setting on the Rotisserie
function at 425°F (220°C) for 40 minutes. The internal temperature
should be 130°F (54°C) for medium-rare.
3. While the beef is cooking, prepare the Horseradish Sauce. Put all
ingredients into a small mixing bowl and stir well to fully combine. Taste
and adjust seasonings as desired. Reserve. (Horseradish sauce will
keep in the refrigerator for up to one week).
4. Using the rotisserie grip, remove the roast beef from the oven. Allow to
rest for at least 5 to 10 minutes before carving. Thinly slice and serve
with the Horseradish Sauce on the side.
Nutritional information per serving
(based on 10 servings, with 1 tablespoon (15 ml) of Horseradish Sauce):
Calories 248 (58% from fat) • carb. 1g • pro. 25g • fat 15g • sat. fat 5g •
chol. 85mg • sod. 388mg • calc. 29mg • fiber 0g
Nutritional information per serving [Horseradish Sauce – 1 tablespoon (15 ml)]:
Calories 54 (94% from fat) • carb. 1g • pro. 0g • fat 5g • sat. fat 2g •
chol. 8mg • sod. 94mg • calc. 6mg • fiber 0g
Roasted Whole Branzino
Makes 2 servings
1
whole branzino, cleaned (if fish is longer than the spit,
remove the head and tail fins)
1½
teaspoons (7 ml ) olive oil, divided
½
teaspoon (2 ml ) kosher salt, divided
¼
teaspoon (1 ml )freshly ground black pepper
¼
small onion, thinly sliced
1
garlic clove, thinly sliced
2
bay leaves
½
small lemon, thinly sliced
2
sprigs fresh rosemary
2
sprigs fresh thyme
1. Drizzle 1 teaspoon (5 ml) of the olive oil along the inside of the fish.
Sprinkle with ¼ teaspoon (1 ml) of the salt and a pinch of the pepper.
Evenly lay the remaining stuffing ingredients into the fish (depending on
the size of the fish, all ingredients may not fit. Adjust accordingly). Rub
the remaining olive oil on the outside of the first and sprinkle with the
remaining salt and pepper.
2. Tie the fish well with butcher’s twine — every 1 to 2 inches (2.5 to
5 cm) or so — and fit onto the spit. (You do not need to secure with the
skewers.)
3. Adjust the rack to position 1 and place the baking pan on top of it. Fit
the spit into the oven and set to the Custom setting on the Rotisserie
function at 400°F (204°C) for 18 minutes. Start checking the fish at
about 15 minutes — once it stops turning, the fish is fully cooked.
4. Using the rotisserie grip, remove the fish from the oven. Serve
immediately with additional lemon wedges and a side of rice.
Nutritional information per serving:
Calories 207 (31% from fat) • carb. 3g • pro. 32g • fat 7g • sat. fat 1g •
chol. 70mg • sod. 507mg • calc. 32mg • fiber 1g
