| 6 | | 6-ounce fillets striped bass; boned and skinned |
| | Salt and freshly ground pepper to taste |
| 1 | c | All-purpose flour |
| 3 | lg | Eggs |
| 1 | c | Horseradish root; peeled, grated coarsely lengthwise |
| 2 | c | Fresh bread crumbs; or slightly crumbled matzah farfel, pulsed briefly in the food processor) |
| 1/3 | c | Loosely packed flat parsley leaves; roughly chopped |
| 2 | tb | Unsalted butter |
| 2 | tb | Grapeseed or vegetable oil |
| | SAUCE |
| 2 | md | Beets; (about 1 pound) |
| 3 1/2 | tb | Unsalted butter |
| 1 | sm | White onion; peeled and diced |
| 1 | c | Loosely packed white cabbage; shredded |
| 1 | | Tomato; cored, split, seeded, and chopped |
| 1/2 | c | Dry white wine |
| 1 | | Sprig fresh thyme |
| 1 | | Bay leaf |
| 2 | c | Fish stock |
| 1/2 | | Potato; unpeeled and diced |
| | Salt and freshly ground pepper to taste |
| 1/2 | | Lemon or to taste; Juice of |
| 1/4 | c | Sour cream |
