Redfish Froid
| Yield: | 6 Servings |
| Categories: | Seafood |
| 6 | (3-oz) redfish filets | |
| 1 | qt | Court bouillon; about |
| 1 | Stalk celery; sliced | |
| 3 | Sprigs parsley | |
| 1 | Bay leaf | |
| 2 | Carrots; coarsely chopped | |
| 1 | Lemon; sliced | |
| 1 | ts | Salt |
| 2 | qt | Water |
| 10 | Peppercorns; bruised | |
| 1 | pn | Thyme |
| 1 | lg | White onion; sliced |
| 1 | c | Dry white wine |
| 1/4 | c | Cider vinegar |
| HORSERADISH SAUCE | ||
| 2 | c | Commercial sour cream |
| 1 1/2 | c | Horseradish; drained |
| Salt & pepper to taste |
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