This is a Russian dish, which is also done with sea bream. It calls for the use of parsley root, which is Hamburg parsley. Unless you grow this yourself, it is not usually obtainable, so you can substitute a small turnip.
Place the fish in a dish. Bring the vinegar to a boil and pour over the fish. After a few minutes, remove the fish from the vinegar and transfer to a flameproof casserole.
Put the vegetables in a saucepan with about
To prepare the sauce, mix together the horseradish, apples, vinegar, and sugar. Add about
Transfer the fish to a warmed serving platter and garnish with lemon slices. Pour the sauce over.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.