Boiled Larerelli With Horseradish Sauce

Preparation:

Preparation: Gut the whitefish, boil it in a well-flavored court-bouillon. Let the fish cool in its broth, so that the meat acquires more flavor. Meanwhile prepare the sauce: in a bowl mix the mayonnaise of an egg with two tablespoons of grated horseradish, half a teaspoon of English mustard, a pinch of salt and a tablespoon of the cooled cooking stock. Mix everything well and adjust the salt. Drain the whitefish, fillet it, arrange it carefully on a serving plate and then coat it with this spicy sauce. Accompanying wines: Terre Di Franciacorta Bianco DOC, Colli Martani Grechetto DOC, Taburno Coda Di Volpe DOC.