Ruchela Horowitz shows you how to make a fish starter and a dessert that impress. Start the meal with Sea Bass, Quinoa and Beets and end with Meringue Carmel Dessert.

Sea Bass, Quinoa and Beets

Sea Bass with Quinoa & Beets
Recipe type: Fish
Serves: 4 servings
  • Sea Bass with Quinoa & Beets
  • 1 cup quinoa, prepared according to package directions
  • 3 Tbsp oil
  • 2 large onions, diced
  • Salt and pepper to taste
  • 2 beets, peeled and sliced
  • Salt
Sea Bass:
  • 8 (2-3 inch) cubes sea bass
  • 1 egg
  • 1 cup white panko crumbs
  • Salt, for sprinkling
  • Pepper, to taste
For Assembly:
  • Spicy mayonnaise
  • Microgreens
  1. Heat oil in a saute pan over medium heat. Add onions and cook until brown and caramelized. Add to quinoa and season with salt and pepper. Set aside.
  2. Prepare the beets. Preheat oven to 425ºF. Peel and slice beets into rounds. Grease a baking sheet or line with parchment paper. Add beets, spray with nonstick cooking spray and season with salt. Bake for 30-35 minutes, until crispy.
  3. Prepare the sea bass. Lower oven temperature to 350ºF. Season sea bass with salt and pepper. Dredge in egg and coat in panko crumbs. Place in a baking pan and bake for 25-30 minutes, until slightly golden.
  4. Assemble. On 4 long plates, place ¼ of the quinoa in a line on each. Line up 3-4 slices of beets alongside it. Line sea bass cubes alongside beets. Garnish plate with dots of spicy mayonnaise and microgreens.


overtime cook, meringue caramel dessert

Meringue Caramel Dessert
Recipe type: Dessert
Serves: 15 plated desserts
  • 8 eggs
  • 1 tablespoon cornstarch
  • 1½ cups sugar
  • Drop vanilla sugar
  • Pinch salt
  • 1 (16-ounce) bag frozen blueberries and cranberries (Bodek)
  • ¼ cup water
  • 3 tea bags, such as Wissotzky Fruit Galore Tea Bags
  • 1 (8-ounce) container non-dairy whipped topping
  • 1 Baker’s Choice custard
Caramel Sauce:
  • ½ cup sugar
  • 1 (8-ounce) container non-dairy whipped topping
  1. Preheat the oven at 125ºF. Line two baking sheets with parchment paper.
  2. In the bowl of an electric mixer, beat egg whites with cornstarch until foamy. Slowly add in sugar and beat until stiff.
  3. Pipe mounds of meringue, 15 to a baking sheet. Bake for 1 ½ hours.
  4. In a saucepan, combine frozen fruit and water. Add tea bags and cook over low heat until mixture thickens. Remove tea bags and discard.
  5. In the bowl of an electric mixer, beat non-dairy whipped topping until stiff. Add custard and mix to combine.
  6. Prepare the caramel sauce. Caramelize sugar in a saucepan. Add non-dairy whipped topping and whisk to combine.
  7. Assemble the dessert. Place meringue on dish. Top with compote, custard, and granola. Drizzle with caramel. Serve alongside hot tea.
  8. Note: You will have extra meringues; store in an airtight container at room temperature.


[small_title title=”About Ruchela Horowitz: “]


Ruchela is an avid home cook who loves to experiment, serve new dishes, and present them beautifully.


Want to see a complete yom tov menu using these two dishes? Click here.


  1. This dessert looks absolutely show stopping! Can you tell me which steps can be made and frozen ahead, what can be refrigerated a few days before, and what needs to be done fresh?

    • Everything can be made ahead. Keep the meringues in an airtight container. Compote can be frozen or refrigerated. Custard can be refrigerated and caramel can also be refrigerated and rewarmed before serving.

    • These particular dishes are from my prop collection. But look at CB2, Crate & Barrel, Target Home, Zara Home, and many more for many options that add pizzaz to your dishes and table.


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