Ingredients

  • 1 carrot, peeled and sliced thin
  • 1 knob celery, peeled and sliced thin
  • 1 parsnip, peeled and sliced thin
  • 1 medium-sized onion, sliced
  • 1 tablespoon salt
  • 6 peppercorns
  • Bouquet of parsley and celery greens
  • 1 pike, 4 or 5 pounds, cleaned and gutted
  • 1 tablespoon flour
  • ¾ cup sour cream
  • 4 tablespoons sweet butter
  • 1 medium-sized horseradish, peeled and freshly grated (about 1 cup)

Method

  1. In a fish poacher cook all vegetables, salt, peppercorns and the herb bouquet in 1 quart water for 1 hour.
  2. Place fish in slowly simmering vegetable broth and cook it very slowly for about 20 minutes, or until it is barely done. Flesh of fish must remain quite firm.
  3. Remove fish and keep it warm. Strain broth and reduce it by half.
  4. Mix flour with sour cream and butter. Add grated horseradish, then whip it into the boiling reduced liquid. Lower the heat and simmer for 2 minutes. Pour the sauce over fish, and serve.

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