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---------- Recipe via Meal-Master (tm) v8.04
Title: RYBA W SOSIE CHRZANOWYM
Categories: Fish, Polish, Holiday
Yield: 6 servings
---------------------------FISH---------------------------
2 Carrots
2 Celery stalks
1 Parsley root
1 Onion, quartered
5 Peppercorns
1 Bay leaf
2 ts Salt
6 c Water
2 lb Fish fillets
-(carp, sole, pike
-or similar fillets)
---------------------------SAUCE---------------------------
3 tb Butter
3 tb Flour
3/4 c Horseradish, prepared,
-cream-style
1 ts Sugar
1/4 ts Salt
2/3 c Sour cream
2 Eggs, hard-cooked,
-peeled and sieved
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:
* Fish in horseradish sauce -- This recipe is the
first of the 12 dishes that make up the traditional
Polish Christmas-eve meal, which is eaten after
sundown on Christmas eve. The Polish word for
Christmas eve is Wigilia (pronounced VI-gee-lee-ah).
Its root is like the English vigil: waiting for Christ
to be born. At the end of the Wigilia meal the family
goes off to midnight mass at church.
There are usually 12 dishes in a Wigilia meal to
symbolize the 12 apostles, though some families serve
13 because they include Christ in their count. The
meal starts when the first star can be seen; this
symbolizes the star of Bethlehem. Although The Wigilia
is meatless (Advent, the season of penance, continues
until midnight), it is still festive and delicious.
The tradition of Wigilia, though centuries old, is
still current in Poland. There is no fixed set of
rules for what the 12 (or 13) dishes must be; the
items in the meal change somewhat according to
location and availability of ingredients.
Nevertheless, all of the dishes are traditional, and
in addition there are many traditions for the serving
of the meal. For example, some people place straw
under the tablecloth to symbolize the manger in which
Christ was born. Most families set an extra place, for
the stranger who might be passing by. This is my
family's traditional Wigilia meal:
: Fish in horseradish sauce
: Pike Polish style
: Pickled beets
: Pickled herring in sour cream
: Stewed sauerkraut with mushrooms
: Christmas eve kutia
: Almond soup
: Noodles with poppy seed and raisins
: Poppy-seed rolls
: Christmas bread
: Baked apples with red wine
: Marzipan
: 12-fruit compote
With this first recipe you will notice a similarity
with my last name. Now you know a word of Polish
(namely chrzan = horseradish i.e. hot stuff).
: Difficulty: moderate.
: Time: 1 hour.
: Precision: approximate measurement OK. Experiment.
: Original recipe passed down through the generations
and translated from Polish into English (with a few
mods) by Edward Chrzanowski : MFCF, University of
Waterloo, Waterloo, Ontario, Canada :
echrzanowski@watmath.waterloo.edu or
{ihnp4,allegra,utzoo}!watmath!echrzanowski
: Copyright (C) 1986 USENET Community Trust
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