Ryba w sosie chrzanowym
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Ryba w sosie chrzanowym
  Fish    Polish    Holiday  
Last updated 6/12/2012 1:02:10 AM. Recipe ID 25647. Report a problem with this recipe.
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      Title: Ryba w sosie chrzanowym
 Categories: Fish, Polish, Holiday, Usenet
      Yield: 6 Servings
 
MMMMM----------------------------FISH---------------------------------
      2    Carrots
      2    Celery stalks
      1    Parsley root
      1    Onion, quartered
      5    Peppercorns
      1    Bay leaf
      2 t  Salt
      6 c  Water
      2 lb Fish fillets
           -(carp, sole, pike
           -or similar fillets)

MMMMM---------------------------SAUCE--------------------------------
      3 T  Butter
      3 T  Flour
    3/4 c  Horseradish, prepared,
           -cream-style
      1 t  Sugar
    1/4 t  Salt
    2/3 c  Sour cream
      2    Eggs, hard-cooked,
           -peeled and sieved
 
  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.
  
  NOTES:
  
  *  Fish in horseradish sauce -- This recipe is the first of the 12
  dishes that make up the traditional Polish Christmas-eve meal, which
  is eaten after sundown on Christmas eve. The Polish word for
  Christmas eve is Wigilia (pronounced VI-gee-lee-ah). Its root is like
  the English vigil: waiting for Christ to be born. At the end of the
  Wigilia meal the family goes off to midnight mass at church.
  
  There are usually 12 dishes in a Wigilia meal to symbolize the 12
  apostles, though some families serve 13 because they include Christ
  in their count. The meal starts when the first star can be seen; this
  symbolizes the star of Bethlehem. Although The Wigilia is meatless
  (Advent, the season of penance, continues until midnight), it is
  still festive and delicious. The tradition of Wigilia, though
  centuries old, is still current in Poland. There is no fixed set of
  rules for what the 12 (or 13) dishes must be; the items in the meal
  change somewhat according to location and availability of ingredients.
  
  Nevertheless, all of the dishes are traditional, and in addition
  there are many traditions for the serving of the meal.  For example,
  some people place straw under the tablecloth to symbolize the manger
  in which Christ was born. Most families set an extra place, for the
  stranger who might be passing by. This is my family's traditional
  Wigilia meal:
  
  : Fish in horseradish sauce
  : Pike Polish style
  : Pickled beets
  : Pickled herring in sour cream
  : Stewed sauerkraut with mushrooms
  : Christmas eve kutia
  : Almond soup
  : Noodles with poppy seed and raisins
  : Poppy-seed rolls
  : Christmas bread
  : Baked apples with red wine
  : Marzipan
  : 12-fruit compote
  
  With this first recipe you will notice a similarity with my last
  name.  Now you know a word of Polish (namely chrzan = horseradish
  i.e. hot stuff).
  
  : Difficulty:  moderate.
  : Time:  1 hour.
  : Precision:  approximate measurement OK.  Experiment.
  
  : Original recipe passed down through the generations and translated
  from Polish into English (with a few mods) by Edward Chrzanowski
  : MFCF, University of Waterloo, Waterloo, Ontario, Canada
  : echrzanowski@watmath.waterloo.edu  or
  {ihnp4,allegra,utzoo}!watmath!echrzanowski
  
  : 




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Recipe ID 25647 (Apr 03, 2005)

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