3 tablespoons horseradish, freshly grated
1 cup sour cream
1 teaspoon sugar
1 teaspoon vinegar
Dash salt
Mix all ingredients and allow to stand several hours, tightly covered, in the refrigerator to blend thoroughly.
Serve with meat dishes.
4 baby salmons , about 200-300 gr each, cleaned but with head and tail left on
1/2 cup sour cream
2 teaspoons lemon juice
1 tablespoon dill, chopped
2 tablespoons vegetable oil
50 gr flour
Roll the fish around in the flour and salt and then shake off any excess flour.
In a heavy skillet, heat your butter and oil.
Lower the heat to moderate and fry the salmons, 2 at a time, for about 5 minutes on each side, turning them carefully. When all salmons have been browned, keep them warm on a heat-proof dish in a 200°F (95°C) oven while you quickly make the sauce.
Pour off all the fat from the skillet and replace it with 1 ounce of fresh butter. Stir over a low heat, scraping up the brown pan drippings with a wooden spoon. Add the sour cream and continue stirring for about 3 minutes, without letting the cream boil. Stir in the lemon juice and pour the sauce over the hot fish. Garnish the dish with the chopped dill and serve at once.
5-6 codfish steaks, 2 -cm thick
3 bay leaves
Salt, to taste
Fill the narrow fish poacher with water, add salt and bay leaves. Bring to a boil, reduce the heat slightly and gently slide the cod slices into the water. Lower the heat until the water is bubbling slightly, and simmer the fish for about 5 minutes. Be careful not to overcook or the fish will disintegrate. Remove the slices and drain. Arrange the cod attractively on a heated dish and serve with sauce
Sauce
100 gr butter
1/2 cup hot fish stock
2 hardboiled eggs, finely chopped
1 medium tomato, peeled, seeded and chopped
1 tablespoon finely chopped fresh parsley
2 tablespoon finely chopped dill
Salt and pepper, to taste
Melt the butter in a saucepan. Remove from the heat, beat in the stock in which you poached the fish and stir in the chopped egg, tomato, parsley and dill.
Add salt and pepper to taste.