Fish in Munich

Fish in Munich

Category: Fish dishes

Kitchen: german

Ingredients
river fish	800 g
bulb onions	150 g
sweet and sour apple	150 g
flour	2 tbsp. spoons
fish broth	0.5 cups
beer	0.5 cups
salt, pepper, caraway seeds, bay leaf	taste
vegetable oil	1 tbsp. the spoon
butter	50 gr.

Cooking method

• A considerable number of rivers flow through the territory of Germany. Rhine, Vistula, Oder, etc. Therefore, since ancient times, fish has been one of the sources of food for the population. German cuisine has a large number of fish dishes. Both sea and river fish are used. The assortment of both caught fish and dishes from it in the northwestern lands is especially wide. Affected by the proximity of the sea and swamps. There are fewer fish dishes in the inland areas, but this makes them no less tasty. Today I want to present to your attention a variant of the preparation of river fish in the Munich tradition.
• 1. Prepare a freshwater fish carcass. I have a chub in this case. This summer the chub was caught very well and I still have several carcasses in my freezer since August. Of course, it's better if the fish is fresh, straight from the river. But ice cream will go too. The carcass must be without a head, peeled, patrossed, washed.
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• 2. In a saucepan, bring water to a boil, put a bay leaf, a couple of allspice peas and send our fish there. We boil for literally 3-4 minutes. We just need the meat to separate from the bones. Do not cook too much. Firstly, the taste will boil out, and secondly, the meat will decay. We take out the fish from the pan and let it pause.
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• 3. Cut the apple into cubes, peel and grind the onion.
• 4. Put a layer of apples in a fireproof mold.
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• 5. We disassemble the fish, separating the meat from the bones. Please note that in river fish (with the exception of pike perch), most of the small bones are located in the dorsal part and near the tail. Put the fish meat on top of the apple. Salt, pepper, sprinkle with caraway seeds.
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• 6. Simmer the onion in vegetable oil with a pinch of sugar until lightly browned and put it on the fish.
• 7. Fry flour in a third of butter and dilute with broth and beer to a liquid sauce. Pour the sauce into a mold, put the remaining butter on top and put in the preheated oven.
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• 8. We are waiting for the fish to lightly brown. It took me 20 minutes.
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• 9. Serve with beetroot salad and stewed potatoes.

The dish is designed for

2-3 servings

Time for preparing:

1,5 hour

Cooking program:

stove, oven

Note

I personally recognize three types of toca fish - fried, salted and smoked. I can't stand steam or boiled. But! This fish is very tender and juicy. Apples set off fish freshness well. The only thing is that I didn't salt it enough. But this is fixable. Recommend.