Pike in Horseradish Sauce
Ingredients
( 6-8 servings ):
1 large carrot
1 large turnip
1 small celery
1 bay leaf
1 tbsp. lemon juice
8 sliced pike (or other large fish)
For the
Sauce
1 stick horseradish
1 1/4 oz. butter
1 tbsp. flour
1 cup sour cream
powdered sugar
lemon juice
1. Clean and cut the vegetables into rings, then cook in
lightly salted lemon-water with a bay leaf. Carefully
add the fish slices and continue cooking over low heat for
another 8-10 minutes.
2. Make the sauce: peel and grate the horseradish and let
stand for an hour or place in boiling water in order to reduce
the sting. (This is optional.) Stir the flour into the
melted butter, add 1/2 cup of the fish h soup (strained), stir
in the grated horseradish, sour cream, stir again, bring to
boil and season to taste with sugar and lemon juice.
3.With a slotted spoon carefully remove fish slices from
the soup, place on serving dish and pour the hot horseradish
sauce on top.
4. Serve with boiled potatoes.
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