INGREDIENTS

INSTRUCTIONS

Combine vegetables, dry seasonings and water in a saucepan or pot.
Bring to a boil; simmer 20 minutes, then strain.  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. Strain fish stock and  reserve 3/4 cup for
horseradish sauce; cool.  For horseradish sauce, melt the butter in a
saucepan, then blend in  flour until smooth, making what the French
would call a roux. Add the  cooked fish stock gradually, stirring
constantly. Cook and stir until  the sauce boils and becomes thick and
smooth.  Remove from heat and stir in horseradish, sugar, salt, sour
cream and  eggs. Cool for 15 minutes.  Pour the horseradish sauce over
the  chilled fish and garnish with shredded lettuce.  NOTES    Fish in
horseradish sauce -- This recipe is the first of the 12  dishes that
make up the traditional Polish Christmas-eve meal, which  is eaten
after sundown on Christmas eve. The Polish word for  Christmas eve is
Wigilia (pronounced VI-gee-lee-ah). Its root is like  the English
vigil: waiting for Christ to be born. At the end of the  Wigilia meal
the family goes off to midnight mass at church.  There are usually 12
dishes in a Wigilia meal to symbolize the 12  apostles, though some
families serve 13 because they include Christ  in their count. The meal
starts when the first star can be seen; this  symbolizes the star of
Bethlehem. Although The Wigilia is meatless  (Advent, the season of
penance, continues until midnight), it is  still festive and delicious.
The tradition of Wigilia, though  centuries old, is still current in
Poland. There is no fixed set of  rules for what the 12 (or 13) dishes
must be; the items in the meal  change somewhat according to location
and availability of ingredients.  Nevertheless, all of the dishes are
traditional, and in addition  there are many traditions for the serving
of the meal. For example,  some people place straw under the tablecloth
to symbolize the manger  in which Christ was born. Most families set an
extra place, for the  stranger who might be passing by. This is my
family's traditional  Wigilia meal:  : Fish in horseradish sauce  :
Pike Polish style  : Pickled beets  : Pickled herring in sour cream  :
Stewed sauerkraut with mushrooms  : Christmas eve kutia  : Almond soup
: Noodles with poppy seed and raisins  : Poppy-seed rolls  : Christmas
bread  : Baked apples with red wine  : Marzipan  : 12-fruit compote
With this first recipe you will notice a similarity with my last  name.
Now you know a word of Polish (namely chrzan = horseradish i.e.  hot
stuff).  : Difficulty:  moderate.  : Time:  1 hour.  : Precision:
approximate measurement OK.  Experiment.  : Original recipe passed down
through the generations and translated  from Polish into English (with
a few mods) by Edward Chrzanowski  : MFCF, University of Waterloo,
Waterloo, Ontario, Canada  : echrzanowski@watmath.waterloo.edu or
{ihnp4,allegra,utzoo}!watmath!echrzanowski  : Copyright (C) 1986 USENET
Community Trust  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 540
Calories From Fat: 316
Total Fat: 35.5g
Cholesterol: 255.6mg
Sodium: 1207mg
Potassium: 1074.6mg
Carbohydrates: 13.8g
Fiber: 2.5g
Sugar: 6.7g
Protein: 40.4g