Redfish froid

Yield: 6 Servings

Measure 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

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, .

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