Recipe - Redfish Froid

6 (3oz) redfish filets
1 qt Court bouillon; about
1 Stalk celery; cut or sliced up
3 Sprigs parsley
1 Bay leaf
2 Carrots; coarsely chopped
1 Lemon; cut or sliced up
1 teaspoon Salt
2 qt Water
10 Peppercorns; bruised
1 pn Thyme
1 lg White onion; cut or sliced up
1 cup Dry white wine
One fourth cup Cider vinegar

HORSERADISH SAUCE
2 cup Commercial sour cream
1 One half cup Horseradish; drained
Salt & pepper to taste

("Redfish" is a specialty fish of the region, but any boneless filet of
fishwill work for this formula.) Poach the fish and cool it in the court
bouillon, possibly overnight in refrigerator. Next day, drain and mask with
the horseradish sauce. Serve on beds of shredded lettuce, garnish with
finely minced parsley. Serves 6 as an appetizer. To make Court Bouillon:
Combine all ingredients in a deep saucepan; simmer uncovered for 20
minutes. Strain the liquid through a fine sieve. To make Horseradish Sauce:
Blend sour cream with horseradish judiciously. Add pecans, salt and pepper
to taste; mix well.

CHRISTIAN'S RESTAURANT

3835 IBERVILLE STREET

NEW ORLEANS, LA

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.