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Fish In Horseradish Sauce

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FISH IN HORSERADISH SAUCE
 Categories: Fish
      Yield: 6 Servings
 
      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)

MMMMM---------------------------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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