Ingredients
FISH
2 carrots
2 celery rib
1 parsley root
1 onion, quartered
5 peppercorns
1 bay leaf
2 tsp salt
6 cup ; water
2 lb fish fillets (carp, sole, pike or s, imilar fillets)
SAUCE
3 tbsp butter
3 tbsp flour
3/4 cup horseradish, prepared
1 tsp sugar
1/4 tsp salt
2/3 cup sour cream
2 egg, hard-cooked, peeled & sieved
Directions
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 Chrzanowski)
: MFCF, University of Waterloo, Waterloo, Ontario, Canada
: from the rec.food.recipes archives
Servings: 6 servings
Ryba W Sosie Chrzanowym (Fish In Horseradish Recipe brought to you by Recipe Ideas
Categories: Fish; Polish; Seafood
The History of Recipes
It is possible to track the history of `recipes` way back into antiquity, at least as far back into recorded history as ancient Egypt, and maybe further still. However, in the main part, these old cookbooks were just primitive pictorial recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to experts are some ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Progressing into The time of the roman empire around 25BC a roman called Apicius created some scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the cooks of Roman times were skilled in the use of a wide range of herbs, including a few that will be familiar to modern chefs for example basil, mint and dill. As our culinary historical trip moves to more modern times we find some interesting books published in the 14th Century : a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books have no connection with the spicy food that is served today, but instead recipes for the types of food on the menus of the rich and wealthy people of the time. In the 15th century, people returning from the crusades brought back a variety of foods and spices from the holy lands, such as parsley, basil and rosemary. These new herbs and spices created an outbreak in cookery books, the majority of which are now in private libraries. Over the following few centuries, the powerful and rich strove to offer the most extravagent banquests, and consequentially cooks and their collection of recipes were highly sought after. Nevertheless, it was during the 1800s the formal cooking and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, verifying, and publishing the recipes of their peers. When we get to the 1900s, cookbooks are greatly in demand as a result of better eduction, more free time and disposable income. The arrival of TV gave us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Ryba W Sosie Chrzanowym (Fish In Horseradish recipe.
