Fish Cheeks with Smoky Horseradish Sauce

This morning I had a bit more energy so I thawed out some fish cheeks. Fish cheeks are tender morsels of encapsulated meat located just below the eye. If you can't locate the fish cheeks see the diagram below. Even a small trout has fish cheeks.

I first learned about fish cheeks years ago from a fisherman while fishing in a stream high in the Sierra Nevada mountains in California. These fish cheeks were obtained from our fish market in Florida probably from grouper and snapper. Later I wasn't sure I had the stamina to cook the fish cheeks. But then I remembered how delicious they are. I cooked up a whole batch of the fish cheeks and we'll have them for several days.

I sprinkled spices on the fish cheeks and then breaded them with beaten egg and gluten free bread crumbs. Gary made up some tartar and horseradish sauce. The horseradish sauce was the best. It was ketchup and smokey horseradish mixed together. Quite a nice flavor. Gary had also purchased some whole frozen asparagus spears which weren't that bad.

Meanwhile no sign of Betty girl, so sad not to know. In the studio I rolled out a slab hoping to make a cat sculpture. While I waited for it to dry I made several vases. Then it was time to make dinner so I put the slab under plastic for tomorrow. Some things are better left for the next day. For the rest of the week we're expecting really cold temperatures, so we're stocking up on food and fuel and planning to stay put. I hope I have enough energy tomorrow to load and fire my kiln. Thanks for reading and for all your comments.