Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Lake trout fillet; skinless 3 md Leek; washed and sliced
2 qt Chicken stock 2 sm Turnip; peeled and diced
1/2 md Celery stalk; chopped 1 sm Bunch fresh parsley
3 md Carrot; peeled and diced

---------------------HORSERADISH SAUCE--------------------------
4 tb Butter 4 tb Whipping cream
4 tb Flour 1/2 c Prepared horseradish
4 c Chicken stock Salt and pepper; to taste

In a 3 qt pan heat the chicken stock to a simmer. Blanche the
vegetables until tender-crisp. Remove them from the stock and set
aside. Make the horseradish sauce: melt the butter in a saucepan over
medium heat. Whisk in the flour. Stir until smooth. Add the stock
gradually, whisking constantly until sauce is smooth. Whisk in the
cream and horseradish. Add salt and pepper to taste. Stir until the
sauce is thickened. Set aside and keep warm.

Cut the trout fillet into 8 oz chunks. Poach these fillets in the
stock for 4 minutes, turn and poach for 4 minutes more until firm;
the fish should not be so done as to flake or fall apart. Transfer
the trout fillets to warmed soup plates; surround and sprinkle them
attractively with the poached vegetables and chopped parsley. Ladle
stock over trout and then the horseradish sauce. Serve with a crusty
Italian, French or sourdough bread.

An original recipe by Jim Weller.
Submitted By JIM WELLER On 10-26-95

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