| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
French |
Fish |
6 |
Servings |
INGREDIENTS
| 2 |
|
Carrots |
| 2 |
|
Celery stalks |
| 1 |
|
Parsley root |
| 1 |
|
Onion, quartered |
| 5 |
|
Peppercorns |
| 1 |
|
Bay leaf |
| 2 |
t |
Salt |
| 6 |
c |
Water |
| 2 |
lb |
Fish fillet, carp sole |
|
|
pike or similar fillets |
| 3 |
T |
Butter |
| 3 |
T |
Flour |
| 3/4 |
c |
Horseradish, cream style |
| 1 |
t |
Sugar |
| 1/4 |
t |
Salt |
| 2/3 |
c |
Sour cream |
| 2 |
|
Eggs, hardboiled peeled |
|
|
and sieved |
INSTRUCTIONS
Combine vegetables, dry seasonings, and water in a saucepan or pot.
Bring to a boil; simmer 20 minutes, then strain. 2. Cook fish in the
strained vegetable stock 6 to 10 minutes, or until fish flakes easily.
Remove fish from stock. Arrange on serving platter and cover with
plastic wrap. Chill. 4. Strain fish stock and reserve 3/4 cup for
horseradish sauce; cool. 5. For horseradish sauce, melt the butter in
a saucepan, then blend in flour until smooth, making what the French
would call a roux. 6. Add the cooked fish stock gradually, stirring
constantly. Cook and stir until the sauce boils and becomes thick and
smooth. 7. Remove from heat and stir in horseradish, sugar, salt, sour
cream, and eggs. Cool for 15 minutes. 8. Pour the horseradish sauce
over the chilled fish, and garnish with shredded lettuce.
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