Cooked fish East Prussian style in sour cream sauce

Ingredients for 4 servings:

• 600 g fish fillet(s), waxy, e.g. redfish or cod
• 2 large onions
• 3 bay leaves
• 5 allspice berries
• 40 g flour
• 2 cups sour cream, 200 g each
• 40 g butter
• 2 tbsp, heaped chives
• 1 tbsp, heaped dill
• 1 liter of water
• Salt and pepper, ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Quarter the onions and cover with allspice berries, bay leaves, salt, and pepper in a liter of water. Bring to a boil. Then strain the liquid. Place the fish fillet in the hot liquid and let it simmer; do not boil. Remove the fillet and keep warm. Mix the flour with the sour cream and stir it into the hot liquid along with the knob of butter. Bring the sauce to a boil and add the dill and chives. Place the fish in the sauce and do not let it boil. Serve with boiled potatoes. Eat with spoonfuls from deep plates half-filled with sauce; the fish and potatoes swim in the sauce.