2 carrots
2 stalks celery (optional)
1 parsley root
1 onion, quartered
1 bay leaf
5 peppercorns
2 teaspoons salt
1 ½ quarts water
2 pounds carp, sole, or pike fillets
Horseradish Sauce:
3 tablespoons butter or margarine
3 tablespoons flour
¾ cup prepared cream-style horseradish
½ teaspoon sugar
¼ teaspoon salt
2/3 cup sour cream
2 hard-cooked eggs, peeled and sieved
Garnish:
Shredded lettuce
1. Combine vegetables, dry seasonings, and water in a saucepot. Bring to boiling; simmer 20 minutes. 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 ¾ cup for horseradish sauce; cool.
5. For horseradish sauce, melt butter in a saucepan; blend in flour until smooth.
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. Stir in horseradish, sugar, salt, sour cream, and eggs. Cool 15 minutes.
8. Pour the horseradish sauce over chilled fish. Garnish with shredded lettuce.
ABOUT 6 SERVINGS