Sauce:
300 g stock
200 g cream
40 g flour
5 g sugar
1 egg yolk
3 tablespoons finely grated horseradish
Salt and pepper, to taste

Cook the meat in boiling water till tender. Allow to cool and cut in slices.

Remove one third of the stock, stir in cream mixed with flour (avoid forming of lumps). Flavour sauce with salt, sugar, stir in raw egg yolk and beat the mixture in a hot water bath till it thickens. Finally, add grated horseradish.

For the sauce:

15 gr fresh horseradish, finely grated
150ml double cream
1 bunch of watercress, finely chopped
3 tablespoons fresh dill, chopped
2 eggs, hard-boiled and finely chopped

Salt and pepper, to taste

Cut the fish into strips, about 5 cm (long) by 1 cm (thick). Season the flour with salt and pepper. Dip the strips of fish in the flour, then in the beaten egg , and in the breadcrumbs.

Heat all oil in a frying pan. Fry the fish strips for 3-4 minutes and until golden brown. Drain on kitchen paper and keep warm.

For the sauce, put the horseradish, cream and watercress in a pan. Bring to the boil and simmer for about 5 minutes. Stir in the dill and eggs. Add salt and pepper.

Note:

You may also use cod, gurnard, monkfish, grouper, halibut, haddock, snapper.

Mix all ingredients and allow to stand several hours, tightly covered, in the refrigerator to blend thoroughly.

Serve with meat dishes.

Cream the butter with mixer at a medium speed. When it fluffy, beat in tomato paste, salt and sugar.

Put it in a serving bowl and chill until ready to serve.

Suggestion:

Serve cold with hot fried or grilled salmon.