Fish In Horseradish Sauce
By: Anonymous
Published: Monday, December 14, 2009 - 12:45am

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. 2 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. 4 3. Remove fish from stock. Arrange on serving platter and cover with plastic wrap. Chill. 5 4. Strain fish stock and reserve 3/4 cup for horseradish sauce; cool. 6 5. For horseradish sauce, melt the butter in a saucepan, then blend in flour until smooth, making what the French would call a roux. 7 6. Add the cooked fish stock gradually, stirring constantly. Cook and stir until the sauce boils and becomes thick and smooth. 8 7. Remove from heat and stir in horseradish, sugar, salt, sour cream, and eggs. Cool for 15 minutes. 9 8. Pour the horseradish sauce over the chilled fish, and garnish with shredded lettuce.