Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Carrots
2 Celery stalks
1 Parsley root
1 Onion, quartered
5 Peppercorns
1 Bay leaf
2 ts Salt
6 c Water
2 lb Fish fillet (carp, sole,
-pike, or similar fillets)

---------------------------SAUCE--------------------------------
3 tb Butter
3 tb Flour
3/4 c Horseradish, cream style
1 ts Sugar
1/4 ts Salt
2/3 c Sour cream
2 Eggs, hardboiled, peeled,
-and sieved

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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