1 large onion, chopped
1 tablespoon olive oil
1 1/2 black peppercorns
1 medium carrot, grated
2 medium russet potatoes, peeled and cut into 1/4 inch cubes
1 1/2 cups clam juice
3/4 cup honey
1 cup fresh lemon juice, juice only
8 blue cheese slices, sliced
2 tablespoons thinly sliced almonds
1 tablespoon Italian seasoning or to taste
1 tablespoon dried oregano
1 teaspoon dried basil
1 tablespoon dry mustard
2 tablespoons thin yogurt
Melt the olive oil in a small skillet. Saute the peppercorns in olive oil for about 3 minutes, or until crisp. Stir in the carrot and potato, then coat with a little lemon juice. Pour in red wine, lemon juice, honey, clam juice, lemon juice, peppercorn mixture, lemon juice, vinegar and oil. Cover saucepan, remove from heat and simmer for 45 minutes, stirring occasionally.
While the soup is simmering, in a small bowl, combine blue cheese slices, almonds, Italian seasoning or to taste, and dry mustard. Preheat oven to 375 degrees F (190 degrees C).
Meanwhile, in a large skillet, add the florets of the citrus fruits, and toss to coat. Reserve any purple peels. In a mixing bowl combine white sugar, juice of 1 lemon, lemon juice, vinegar and olive oil. Mixture should be thick but not runny, pour into 8 pans. Spread with lemon cream cheese slices.
Bake in preheated oven for 45 minutes, until fish flakes easily. Remove from oven and drain on paper towels. Serve warm or cold.
After cooking the veggies, the horseradish and garlic, I put everything into a food processor for a few seconds so it was smoother and it was easier to chop.
⭐ ⭐ ⭐ ⭐ ⭐