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1
Heat oil in a heavy 3-quart saucepan.
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2
Add onions and fennel, and cook slowly about 5 minutes, until softened.
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3
Tie garlic, thyme, parsley and chopped cabbage in a double thickness of cheesecloth, and add it to saucepan along with stock and beets.
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4
Simmer 15 minutes.
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5
Season to taste with salt and pepper.
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6
Remove from heat.
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7
Discard cheesecloth and its contents.
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8
To serve the dish chilled, refrigerate beet mixture at least 4 hours or overnight.
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9
Bring 3 cups water to a boil in a small saucepan.
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10
Add julienned cabbage leaves, cook just until bright green, then drain.
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11
Set leaves aside, covered, to keep warm; for a cold dish, refrigerate.
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12
Mix creme fraiche, sour cream or mayonnaise with horseradish, sugar and chives.
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13
If using mayonnaise, thin it beforehand with 2 tablespoons water.
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14
This sauce can be gently warmed in a small saucepan or chilled to serve cold.
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15
To serve, steam halibut until fully cooked outside and just warm inside, 6 to 8 minutes.
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16
Keep warm.
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17
Reheat beet mixture, spoon into warmed shallow soup plates, sprinkle with julienned cabbage and top with fish.
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18
Or spoon chilled beet mixture into shallow soup plates, add cabbage, and top with gefilte fish.
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19
Serve horseradish sauce, warm or chilled, on the side.
