Fish In Horseradish Sauce


Photo: flickr user avlxyz
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Ingredients

2 Carrots
2 Celery stalks
1 Parsley root
1 Onion, quartered
5 Peppercorns
1 Bay leaf
2 teaspoons Salt
6 cups Water
2 pounds Fish fillet (carp, sole, pike, or similar fillets)
3 tablespoons Butter
3 tablespoons Flour
3/4 cup Horseradish, cream style
1 teaspoon Sugar
1/4 teaspoon Salt
2/3 cup Sour cream
2 Eggs, hardboiled, peeled, and sieved

Preparation

1
1. Combine vegetables, dry seasonings, and water in a saucepan or pot.
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Bring to a boil; simmer 20 minutes, then strain.
3
2. Cook fish in the strained vegetable stock 6 to 10 minutes, or until fish flakes easily.
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3. Remove fish from stock. Arrange on serving platter and cover with plastic wrap. Chill.
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4. Strain fish stock and reserve 3/4 cup for horseradish sauce; cool.
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5. For horseradish sauce, melt the butter in a saucepan, then blend in flour until smooth, making what the French would call a roux.
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6. Add the cooked fish stock gradually, stirring constantly. Cook and stir until the sauce boils and becomes thick and smooth.
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7. Remove from heat and stir in horseradish, sugar, salt, sour cream, and eggs. Cool for 15 minutes.
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8. Pour the horseradish sauce over the chilled fish, and garnish with shredded lettuce.

Tools

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Tags:

seafood
fish

Yield:

6.0 servings

Added:

Monday, December 14, 2009 - 12:45am

Creator:

Anonymous

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