| 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 |
ts |
Salt |
| 6 |
c |
Water |
| 2 |
lb |
Fish fillet (carp, sole, pike, or similar fillets) |
| 3 |
tb |
Butter |
| 3 |
tb |
Flour |
| 3/4 |
c |
Horseradish, cream style |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 2/3 |
c |
Sour cream |
| 2 |
|
Eggs, hardboiled, peeled, and sieved |
INSTRUCTIONS
SAUCE
1. 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. 3.
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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