Butterfish – Königsberg style

Ingredients for 4 servings:

• 1 ½ kg cod or zander
• 1 bunch of soup vegetables
• 1 m.-sized onion(s)
• 4 spice grains
• 1 bay leaf
• some salt
• ¾ liter of water
• 6 tbsp butter
• 2 tbsp flour
• 1 cup sour cream or crème fraîche
• 1 tbsp lemon juice
• 1 pinch(s) of sugar
• 2 egg yolks
• 1 bunch dill, finely chopped
• 1 bunch parsley, flat, finely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Add acid and salt to the cleaned fish and cut into large pieces. Dice the vegetables and onion. Boil the water with the vegetables and spices for 10 minutes, then gently simmer the fish pieces in the broth for about 5 minutes until cooked through. Remove the fish meat, taking care not to break it up; keep warm. Strain the broth through a sieve. Make a light roux from the butter and flour, deglaze with the fish broth and sour cream or crème fraîche, season with salt, vinegar, or lemon juice, and a pinch of sugar. Strain the vegetables through the sieve and add to the broth. Finally, skim the sauce with egg yolk and add the chopped herbs. Pour some of the sauce over the fish and serve the rest separately. Boiled potatoes are delicious with this dish.