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RINSE and roughly chop the leek. PEEL the onion and also chop it roughly. HEAT a medium-sized pan on medium heat and sauté the onion for a few minutes, without adding any oil or butter.
ADD the chopped leek and pour in the white wine after about 2 minutes. ADD the bay leaves, peppercorns, dill and fish stock and bring to a boil.
Let it simmer on low heat for about half an hour. For even more flavor you can refrigerate it overnight.
SIEVE the liquid to discard the veggies and bring back to a boil. You can choose to let it reduce until it's thicker, or use cornstarch as a thickening agent.
ADD the cream and season with grated horseradish and salt. We seasoned the arctic char with only pepper and salt and seared it in a hot skillet for a few minutes on each side.
SERVE the arctic char with the creamy horseradish sauce and enjoy!