Instructions: ("Redfish" is a specialty fish of the region, but any boneless filet of fishwill work for this formula.) Poach the fish and cool it in the court bouillon, possibly overnight in refrigerator. Next day, drain and mask with the horseradish sauce. Serve on beds of shredded lettuce, garnish with finely minced parsley.

Serves 6 as an appetizer. To make Court Bouillon: Combine all ingredients in a deep saucepan; simmer uncovered for 20 minutes. Strain the liquid through a fine sieve. To make Horseradish Sauce: Blend sour cream with horseradish judiciously. Add pecans, salt and pepper to taste; mix well.

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