Name: Pike Cooked in Horseradish Cream (Csuka Tejfeles Tormával)
Yield: about 8 servings
Cuisine: Hungary
Ingredients: 1 parsnip, peeled and sliced thin; 1 tablespoon salt; 1 knob celery, peeled and sliced thin; Bouquet of parsley and celery greens; 6 peppercorns; 1 carrot, peeled and sliced thin; 1 medium-sized onion, sliced; 1 medium-sized horseradish, peeled and freshly grated (about 1 cup); 1 tablespoon flour; 1 pike, 4 or 5 pounds, cleaned and gutted; 4 tablespoons sweet butter; ¾ cup sour cream

Preparation info

about
8
servings

Difficulty
Easy

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

1 carrot, peeled and sliced thin
1 knob celery, peeled and sliced thin
1 parsnip, peeled and sliced thin<

Method

In a fish poacher cook all vegetables, salt, peppercorns and the herb bouquet in 1 quart water for 1 hour.
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.