Combine vegetables, dry seasonings, and water in a saucepan or pot.
Bring to a boil; simmer 20 minutes, then strain.
Cook fish in the strained vegetable stock 6 to 10 minutes, or until
fish flakes easily. Remove fish from stock. Arrange on serving
platter and cover with plastic wrap. Chill.
Strain fish stock and reserve 3/4 cup for horseradish sauce; cool. For
horseradish sauce, melt the butter in a saucepan, then blend in flour
until smooth, making what the French would call a roux. Add the
cooked fish stock gradually, stirring constantly.Cook and stir
until the sauce boils and becomes thick and smooth.
Remove from heat and stir in horseradish, sugar, salt, sour cream, and
eggs. Cool for 15 minutes. Pour the horseradish sauce over the chilled
fish, and garnish with shredded lettuce.
: Original recipe passed down through the generations and
: translated from Polish into English (with a few mods) by
: echrzanowski@watmath.waterloo.edu (Edward Chrzanowski)
: MFCF, University of Waterloo, Waterloo, Ontario, Canada
: from the rec.food.recipes archives
