Monday, February 27, 2017

White Fish in Horseradish Sauce, Polish Style

Ryba w Sosie Chrzanowym
Now that we've had our fill of Polish doughnuts, (pączki) it's time to turn our attention to Lent, which is almost upon us. Lent begins with Ash Wednesday and a typical meatless meal would be non-peeled boiled potatoes (with dill and melted butter) and herring.

The Catholic ritual of fasting on religious feast days, introduced to Poland about 900 a.d., has had a strong influence on Polish food traditions.  Christmas Eve (Wigilia) and Lent are just two times when no meat is eaten, explaining why fish has such a key role in Polish heritage cooking.  This dish works well with any flat, white fish fillets such as sole, flounder or perch, or tilapia.  When Laura tested this dish for the first time, she and Peter were cautious about the intensity of the horseradish.  However, they quickly discovered that the sauce was milder than they expected.  It was delicious and, in fact, Peter spooned a bit of the sauce over his fresh vegetables and loved it. 

Serves 4
1 1/2   pounds fish fillets
1    teaspoon vinegar
2    tablespoons butter, melted
1 1/2   cups horseradish sauce 

Season the fish with salt and sprinkle with vinegar.  Place fish fillets in a buttered baking dish. Drizzle with the melted butter.

Bake in a 400 degree Fahrenheit oven for 10 minutes.  Pour the horseradish sauce over the fillets and bake for an additional 15 minutes.

Horseradish Sauce - Yields 2 cups

3 tablespoons butter
3 tablespoons flour
1 cup chicken broth
1/2 cup prepared horseradish
2/3 cup sour cream
1/4 teaspoon sugar
1/4 teaspoon salt

Melt butter in a sauce pan over low heat and blend in flour to make a paste.  Gradually stir in the broth to the mixture, stirring constantly until thickened and smooth.  Stir in the horseradish and the sour cream.  Add the sugar and salt to taste.

Serve with buttered boiled baby potatoes and your favorite vegetables Polonaise Style. And don't forget the dill!  Can you guess what we'll have for dinner tonight?