John Myers
Ingredients for 5 servings:
- 10 fish(s) (roach or other whitefish)
- 700 ml vinegar
- 700 ml water
- 6 tbsp sugar
- 6 tsp salt
- 2 bay leaves
- 10 peppercorns
- 1 tsp mustard seeds
- 5 juniper berries
- 2 onions, sliced
- Salt
- pepper
- Flour for breading
- Oil for frying
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
sensible and tasty use of boney whitefish
Gut and scale the roach. Season with salt and pepper. Coat in flour and fry in batches in hot oil until crispy. Caramelize half of the sugar in a saucepan to give the stock a brownish hue. Then add vinegar and water. Bring everything to a boil with the remaining seasoning ingredients. Remove from the heat and add the sliced onions. Layer the roach in a container and pour the cooled stock over them. Store in a cool place. The fish are ready to eat after 3 days; the acidic vinegar liquid will remove any bones.
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