boiled fish

Ingredients for 4 servings:

• 800 g fish fillet(s), white
• 2 liters of water
• 6 cl vinegar, 10%
• 2 tsp salt
• some allspice seeds
• some peppercorns
• 2 bay leaves
• 1 small onion(s)
• 1 tsp sugar
• 30 g butter
• 2 ½ tbsp flour
• 2 tbsp capers
• 1 bunch of dill
• some salt
• some pepper
• some sugar

Instructions

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

with dill and capers

Peel and quarter the onion, place it in a large saucepan with all the other ingredients for the stock, and bring to a boil until it forms a strong stock. Reduce the heat, add the prepared fish fillets, and simmer gently for 10 to 15 minutes. Remove the fish and keep warm. Melt the butter in a second saucepan, add the flour, and stir until smooth. Deglaze with a little fish stock, then gradually add more stock a ladleful at a time, stirring until a creamy sauce forms. Add the capers, season with salt, sugar, and pepper. Wash and finely chop the dill, and add to the sauce. Plate the fish, top with the sauce, and serve with boiled potatoes. Green salad or cucumber salad also go very well with it. Important: not all of the stock is used for the sauce! Discard any leftovers.