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  Recipe Home » SeaFoods » Fish In Horseradish Sauce
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  Fish In Horseradish Sauce
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 228
Ingredients:
2 Carrots
2 Celery stalks
1 Parsley root
1 Onion, quartered
5 Peppercorns
1 Bay leaf
2 tsp Salt
6 cup Water
2 lb Fish fillet (carp, sole, pike, or similar fillets)

MMMMMSAUCE

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