Name: Redfish Froid
Ingredients: 6 (3-oz) redfish filets; 1 qt Court bouillon; about; 1 Stalk celery; sliced; 3 Sprigs parsley; 1 Bay leaf; 2 Carrots; coarsely chopped; 1 Lemon; sliced; 1 ts Salt; 2 qt Water; 10 Peppercorns; bruised; 1 pn Thyme; 1 lg White onion; sliced; 1 c Dry white wine; 1/4 c Cider vinegar; 2 c Commercial sour cream; 1 1/2 c Horseradish; drained; Salt & pepper to taste

Sanctification is that inward spiritual work which the Lord Jesus Christ works in a man by the Holy Ghost, when He calls him to be a true believer. He not only washes him from his sins in His own blood, but He also separates him from his natural love of sin and the world, puts a new principle in his heart, and makes him practically godly in life. The instrument by which the Spirit effects this work is generally the Word of God, though He sometimes uses afflictions and providential visitations “without the Word” (1 Peter 3:1). The subject of this work of Christ by His Spirit is called in Scripture a “sanctified” man.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	Christian	Seafood	6	Servings

INGREDIENTS

6		(3-oz) redfish filets
1	qt	Court bouillon; about
1		Stalk celery; sliced
3		Sprigs parsley
1		Bay leaf
2		Carrots; coarsely chopped
1		Lemon; sliced
1	ts	Salt
2	qt	Water
10		Peppercorns; bruised
1	pn	Thyme
1	lg	White onion; sliced
1	c	Dry white wine
1/4	c	Cider vinegar
2	c	Commercial sour cream
1 1/2	c	Horseradish; drained
		Salt & pepper to taste

INSTRUCTIONS

HORSERADISH SAUCE
("Redfish" is a specialty fish of the region, but any boneless filet of
fishwill work for this formula.) Poach the fish and cool it in the court
bouillon, possibly overnight in refrigerator. Next day, drain and mask with
the horseradish sauce. Serve on beds of shredded lettuce, garnish with
finely minced parsley. Serves 6 as an appetizer. To make Court Bouillon:
Combine all ingredients in a deep saucepan; simmer uncovered for 20
minutes. Strain the liquid through a fine sieve. To make Horseradish Sauce:
Blend sour cream with horseradish judiciously. Add pecans, salt and pepper
to taste; mix well.
CHRISTIAN'S RESTAURANT
3835    IBERVILLE STREET
NEW ORLEANS, LA
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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