Redfish froid
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | (3-oz) redfish filets | |
| 1 | quart | Court bouillon; about |
| 1 | Stalk celery; sliced | |
| 3 | Sprigs parsley | |
| 1 | Bay leaf | |
| 2 | Carrots; coarsely chopped | |
| 1 | Lemon; sliced | |
| 1 | teaspoon | Salt |
| 2 | quarts | Water |
| 10 | Peppercorns; bruised | |
| 1 | pinch | Thyme |
| 1 | large | White onion; sliced |
| 1 | cup | Dry white wine |
| ¼ | cup | Cider vinegar |
| 2 | cups | Commercial sour cream |
| 1½ | cup | Horseradish; drained |
| Salt & pepper to taste | ||
Directions
HORSERADISH SAUCE
("Redfish" is a specialty fish of the region, but any boneless filet of fishwill work for this formula.) Poach the fish and cool it in the court bouillon, possibly overnight in refrigerator. Next day, drain and mask with the horseradish sauce. Serve on beds of shredded lettuce, garnish with finely minced parsley. Serves 6 as an appetizer. To make Court Bouillon: Combine all ingredients in a deep saucepan; simmer uncovered for 20 minutes. Strain the liquid through a fine sieve. To make Horseradish Sauce: Blend sour cream with horseradish judiciously. Add pecans, salt and pepper to taste; mix well.
CHRISTIAN'S RESTAURANT
3835 IBERVILLE STREET
NEW ORLEANS, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .