| 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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