Fish In Horseradish Sauce
|Onion||1 , quartered|
|Water||1 1⁄2 Quart|
|Carp/Sole / pike fillets||2 Pound|
|Prepared cream style horseradish||3⁄4 Cup (12 tbs)|
|Dairy sour cream||2⁄3 Cup (10.67 tbs)|
|Hard-cooked eggs||2 , peeled and sieved|
|Lettuce||1 , shredded|
Combine vegetables, dry seasonings, and water in a saucepot.
Bring to boiling; simmer 20 minutes.
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.
Strain fish stock and reserve 3/4 cup for horseradish sauce; cool.
For horseradish sauce, melt butter in a saucepan; blend in flour until smooth.
Add the cooked fish stock gradually, stirring constantly.
Cook and stir until the sauce boils and becomes thick and smooth.
Remove from heat.
Stir in horseradish, sugar, salt, sour cream, and eggs.
Cool 15 minutes.
Pour the horseradish sauce over chilled fish.
Garnish with shredded lettuce.