Onion fish

Ingredients for 4 servings:

• 400 g pollock fillet(s)
• 4 large onions
• 300 ml broth
• 1 tsp, heaped mustard seeds
• 1 tsp peppercorns
• 1 tsp, leveled mustard, hot
• 2 small bay leaves
• Salt and pepper, freshly ground
• Sugar
• Vinegar, milder
• 1 tbsp, heaped butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

an old recipe from the GDR

Season the prepared fish fillets with pepper and salt. Sauté the onions, cut into half rings, in the butter until translucent and golden yellow. Place the seasoned fillets on the bed of onions and simmer with the lid closed for about 10 minutes. Add the peppercorns, mustard seeds, and bay leaves, and deglaze with the stock. After a few minutes, stir in the mustard and season to taste with salt, sugar, and vinegar. Let the fish simmer on the lowest heat for 8-10 minutes. Season generously with pepper, salt, vinegar, and sugar. Serve with fresh, floury boiled potatoes. Tip: It’s best to let the finished onion fish simmer overnight and serve warmed the next day with boiled potatoes or cold with Malfa or mixed bread.