Brantford Polish Hall – Blog

Ingredients:
2 – 3 lb northern pike, clean and sliced
salt and lemon juice to taste
5 – 6 cups vegetable stock
2 tablespoons white vine vinegar
2 heaping tablespoons flour
2 heaping tablespoons butter
1/3 cup prepared horseradish
1/2 cup sour cream
salt, pepper and lemon juice to taste
pinch of sugar

Preparation: Clean 2 – 3 lb northern pike and slice it into 1-1/2-inch steaks. Sprinkle with salt and lemon juice and refrigerate overnight or at least 2 hours. Place fish in heavy skillet, drench with 4 cups vegetable stock to cover, add 2 tablespoons vinegar and cook covered until fish is done and flakes readily warm oven. Gently transfer fish to platter and keep in warm oven. In saucepan lightly brown 2 heaping tablespoons flour in 2 heaping tablespoons butter, gradually add 1 cup or more stock, stirring until smooth. Stir in 1/3 cup prepared horseradish and 1/2 cup sour cream. Simmer, stirring constantly until thick and bubbly. If too thick, dilute with a little more stock. Season to taste with salt, pepper, lemon juice and pinch of sugar. Drench pike with sauce and serve at once with cooked rice or mashed potatoes. Garnish with cooked vegetables of your choice.