Ukrainian Baked Cod with Horseradish Sauce (Struchka Zapechena iz Khrin Sous)

[Olga Drozd]

Ukrainian Baked Cod with Horseradish Sauce (Struchka Zapechena iz Khrin Sous)

Baking fish in a sauce keeps it moist.  In this Ukrainian recipe, a second, tangy sauce is served alongside for added flavor.

4 thick cod fillets or steaks
1 Tablespoon lemon juice

2 Tablespoons butter
1/4 cup all purpose flour, sifted
2/3 cup milk
2/3 cup fish stock
Salt and freshly ground black pepper

Parsley sprigs, to garnish
Potato wedges and chopped scallions, fried, to serve

FOR THE HORSERADISH SAUCE:

2 Tablespoons tomato paste
2 Tablespoons grated fresh horseradish
2/3 cup sour cream

Preheat the oven to 350 degrees F.

Place the fish in a buttered ovenproof dish in a single layer.  Sprinkle with lemon juice.

Melt the butter in a small heavy pan.  Stir in the flour and cook for 3 to 4 minutes, until lightly golden.  Stir to stop the flour from sticking to the pan.  Remove from heat.

Gradually whisk the milk, and then the stock, into the flour mixture.  Season with salt and pepper.  Bring to a boil, stirring, and simmer for 3 minutes, still stirring.

Pour the sauce over the fish and bake for 20 to 25 minutes, depending on the thickness of the fish.  check by inserting a skewer in the thickest part; the flesh should be opaque.

For the horseradish sauce, blend the tomato paste and horseradish with the sour cream in a small pan.  Slowly bring to a boil, stirring, and then simmer for 1 minute.

Pour the horseradish sauce into a serving bowl and serve alongside the fish.  Serve the fish hot.  Garnish with the parsley sprigs and serve with the potato wedges and fried chopped scallions.  Serves 4.