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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine vegetables, dry seasonings and water in a saucepan. | 2. Bring to a boil, simmer 20 minutes, then strain. | 3. Cook fish in the strained vegetable stock 6 to 10 minutes, or until fish flakes easily. | 4. Remove fish from stock. | 5. Arrange on serving platter and cover with plastic wrap. | 6. Chill. | 7. Strain fish stock and reserve 3/4 cup for horseradish sauce; cool. | 8. For horseradish sauce; make a roux by melting the butter in a saucepan, then blend in flour until smooth. | 9. Add the cooked fish stock gradually, stirring constantly. | 10. Cook and stir until the sauce boils and becomes thick and smooth. | 11. Remove from heat and stir in horseradish, sugar, salt, sour cream and eggs. | 12. Cool for 15 minutes. | 13. Pour the horseradish sauce over the chilled fish and garnish with shredded lettuce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish fillet choice	2	lb		0.89	0.0	0.198	0.005
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
celery rib	2		chopped	0.89	0.0	0.198	0.005
parsley root	1		chopped minced	0.89	0.0	0.198	0.005
onion	1		peeled quartered	64.0	14.944	1.76	0.16
peppercorn	5			125.96	0.7817	0.268	13.7127
bay leaf	1			-	-	-	-
salt	2	teaspoons		-	-	-	-
water	6	cups		0.0	0.0	0.0	0.0
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
horseradish	3/4	cup		86.4	20.322	2.124	1.242
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
cream	2/3	cup	sour	303.6	7.0993	3.7413	29.67
egg	2		hard-cooked peeled	143.0	0.72	12.56	9.51
lettuce			shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.