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Fish in Horseradish Sauce

 

Fish in Horseradish Sauce recipe
30

Yield

6

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free, Low Carb
 

Ingredients

2 each carrots
2 each celery stalks
1 each parsley leaves
root
*
1 each onions
quartered
5 each peppercorns
*
1 each bay leaves
*
2 teaspoons salt
6 cups water
2 pounds fish fillets
carp, sole, pike, or similar
Sauce
3 tablespoons butter
3 tablespoons all-purpose flour
¾ cup horseradish
cream style
*
1 teaspoon sugar
¼ teaspoon salt
cup sour cream
2 large eggs
hardboiled, peeled, and sieved

Directions

Combine vegetables, dry seasonings, and water in a saucepan or pot. Bring to a boil; simmer 20 minutes, then strain.

Cook fish in the strained vegetable stock 6 to 10 minutes, or until fish flakes easily.

Remove fish from stock. Arrange on serving platter and cover with plastic wrap.

Chill.

Strain fish stock and reserve ¾ cup for horseradish sauce.

For horseradish sauce, melt the butter in a saucepan, then roux.

Add the cooked fish stock gradually, stirring constantly.

Cook and stir until the sauce boils and becomes thick and smooth.

Remove from heat and stir in horseradish, sugar, salt, sour Cool for 15 minutes.

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

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 496g (17.5 oz)
Amount per Serving
Calories 34040% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 200mg 67%
Sodium 1155mg 48%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 81g
Vitamin A 79% Vitamin C 5%
Calcium 9% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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