Ryba W Sosie Chrzanowym -- Fish in Horseradish Sauce

Submitted by Molly53

"Carp is the traditional Christmas dish and it comes in different varieties: in aspic, fried, or served in Polish sauce. Serve this traditional Polish holiday dish on chilled platter of shredded lettuce. Chilling time not included in preparation time. Courtesy of Polish Pottery Online."

 

• Ready In: 30mins
• Ingredients: 17
• Serves: 6

ingredients

• 2 lbs fish fillets (your choice, carp, sole, pike or other white fish)

• Vegetable Stock

• 2 carrots, chopped
• 2 celery ribs, chopped
• 1 parsley root, chopped (sub minced parsley if you cannot find parsley root)
• 1 onion, peeled and quartered
• 5 peppercorns
• 1 bay leaf
• 2 teaspoons salt
• 6 cups water

• For Horseradish Sauce

• 3 tablespoons butter
• 3 tablespoons flour
• 3⁄4 cup horseradish, prepared (cream-style)
• 1 teaspoon sugar
• 1⁄4 teaspoon salt
• 2⁄3 cup sour cream
• 2 eggs, hard-cooked and peeled
• shredded lettuce

directions

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