Cookbook

Fish /Horseradish

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Ingredients

  • 2 lb poisson, filet ou steak
  • 1/2 cup bouillon de poule
  • 1 tblsp citron, jus
  • sel
  • 3 tblsp margarine
  • 2 tblsp farine
  • 1/3 cup creme a cafe
  • 1 tblsp raifort
  • persil, hache

Instructions

Arrange fish in large shallow baking pan. Pour chicken broth the lemon juice over it. Sprinkle with salt. Cover and bake (400 F) until done. Remove from oven, cool slightly. Holding fish in place with a spatula, drain poaching liquid into measuring cup. Cover and chill fish. Get liquid to 1 cup (either add broth or boil to reduce). In a pan, melt margarine and blend in flour; cook until bubbly. Remove from heat and gradually add reserved 1 cup liquid, cream and horseradish. Bring to a boil and cook, stirring, until thickened (1-2 min). Let cool. Spoon sauce evenly over cold fish. (At this point you can cover and chill fish up to 12 hours before baking). Bake at 400 F 10-12 min, or until sauce around edges is bubbling and fish is heated through. Garnish with parsley.

Seafood Cookbook, p. 31

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Notes