Fish in Horseradish Sauce

40 minutes Prep: 10 minutes Cook: 30 minutes

340 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2	each	carrots
2	each	celery stalks
1	each	parsley leaves	root
1	each	onion	quartered
5	each	peppercorns
1	each	bay leaf
2	teaspoons	salt
6	cups	water
2	pounds	fish fillets	carp, sole, pike, or similar

Sauce
3	tablespoons	butter
3	tablespoons	flour, all-purpose
3/4	cup	horseradish	cream style
1	teaspoon	sugar
1/4	teaspoon	salt
2/3	cup	sour cream
2	large	eggs	hardboiled, peeled, and sieved

Directions

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; 5. For horseradish sauce, melt the butter in a saucepan, then 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 Cool for 15 minutes.

8. Pour the horseradish sauce over the chilled fish, and garnish

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Nutrition Facts

Serving Size 496g

Amount per Serving

Calories 340 40% of calories from fat

	% Daily Value*
Total Fat 15.0g	23%
Saturated Fat 8.0g	40%
Trans Fat 0.0g
Cholesterol 200mg	67%
Sodium 1155mg	48%
Total Carbohydrate 9.0g	3%
Dietary Fiber 1.0g	5%
Sugars 3.0g
Protein 40.0g	81%

Vitamin A	79%		Vitamin C	5%
Calcium	9%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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