Baked Sole with Horseradish

I love horseradish and clearly from the way old plantings of it still grow round ancient dwellings it was once more generally used. It is an excellent digestive, but in British cooking its use really only survives with beef whereas in Scandinavia and Central Europe it is used much more extensively. This is a Polish recipe given to me by an old lady in whose Sussex lake we used to fish as children.


  • 8 fillets of sole, plaice or haddock
  • salt
  • 1 tbsp white wine vinegar
  • 25g/1oz melted butter
  • sugar
  • 115g/4oz grated horseradish
  • 1 sharp apple, peeled, cored and shredded
  • 175ml/6 fl oz soured cream


Sprinkle the fish with salt and vinegar. Place in a buttered dish and dot with melted butter. Bake in a preheated oven 200°C/400°F/Gas 6 for 10 minutes. Mix the horseradish, apple and soured cream together. Season with salt and sugar. Pour this mixture over the fish and bake for another 10 minutes. Serve with boiled potatoes.