Ingredients:

Fish
2 each carrots
2 each celery stalks
1 each parsley leaves root
1 each onion quartered
5 each peppercorns
1 each bay leaf
2 teaspoons salt
6 cups water
2 pounds fish fillets (carp, sole, pike, or similar fillets)

Sauce
3 tablespoons butter
3 tablespoons flour, all-purpose
3/4 cup horseradish prepared, creamstyle
1 teaspoon sugar
1/4 teaspoon salt
2/3 cup sour cream
2 large eggs hard-cooked, peeled and sieved

Preparation:

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.

Notes: