---------- Recipe via Meal-Master (tm) v8.04
  Categories: Fish, Polish
       Yield: 6 Servings
       2    Carrots
       2    Celery rib
       1    Parsley root
       1    Onion; quartered
       5    Peppercorns
       1    Bay leaf
       2 ts Salt
       6 c  ;Water
       2 lb Fish fillets (carp, sole,
            -pike or similar fillets)
       3 tb Butter
       3 tb Flour
     3/4 c  Horseradish, prepared
       1 ts Sugar
     1/4 ts Salt
     2/3 c  Sour cream
       2    Egg, hard-cooked; peeled &
   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
   :           MFCF, University of Waterloo, Waterloo,
   Ontario, Canada
   :           from the rec.food.recipes archives