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Ryba Chrzanowym

 

Fish in horseradish sauce -- This recipe is the first of the 12 dishes that make up the traditional Polish Christmas-eve meal, which is eaten after sundown on Christmas eve.
18

Yield

6

servings

Prep

15

min

Cook

45

min

Ready

60

min

Trans-fat Free, Low Carb
 

Ingredients

fish
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 fillets)
sauce
3 tablespoons butter
3 tablespoons all-purpose flour
¾ cup horseradish
prepared, creamstyle
*
1 teaspoon sugar
¼ teaspoon salt
cup sour cream
2 large eggs
hard-cooked, 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; cool. For horseradish sauce, melt the butter in a saucepan, then blend in flour until smooth, making what the French would call a 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 cream and eggs. Cool for 15 minutes. Pour the horseradish sauce over the chilled fish and garnish with shredded lettuce.

 

* 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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