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Fish in Horseradish Sauce    CD  MC  Polish  25mins plus cooling and chilling

Polish Name: Ryba w Sosie Chrzanowym

Serves 4      Cold   Fish   Main Course   Poland  Eastern Europe

Ingredients
1.2L/40fl.oz. Fresh Vegetable Stock
4 Fish Fillets e.g. Carp or Pike
For sauce:
3 tbsp Butter
1 tbsp Plain Flour
190ml/6fl.oz. Creamed Horseradish Sauce
1 teasp Sugar
Salt
180ml/4fl.oz. Sour Cream
2 Hard Boiled Eggs, chopped
Shredded Lettuce to garnish

Instructions

1. Place the fish in a large saucepan together with the stock, bring to simmering point then cook for 6 to 10 minutes, or until fish flakes easily.

2. Remove the fish from the stock, arrange on a serving platter, allow to cool then cover with clingfilm and chill in the refrigerator.

3. Strain the fish cooking liquor and allow to cool.

4. Melt the butter in a saucepan, add the flour and cook over a medium heat, stirring well, for 2 minutes.

5. Gradually add 240ml/8fl.oz. of the cool fish stock, stirring constantly then continue to cook, stirring, until the sauce thickens.

6. Remove from the heat and stir in horseradish, sugar, salt, sour cream and eggs. Allow to cool for 15 minutes then pour over the chilled fish and garnish with shredded lettuce.
 

More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish

 

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Make Ahead

 

Freezing

 

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Main equipment required to prepare fresh fish

 

Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)

 

Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish

 

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