John Myers
Ingredients for 4 servings:
- 1,000 g fish fillet(s) (whitefish fillet), with skin, scaled
- 15 tbsp flour
- 750 g fat or lard
- 1,000 ml water
- 250 ml vinegar
- 250 ml balsamic vinegar
- 2 onions
- 4 bay leaves
- 10 juniper berries
- 10 grains of allspice
- 1 tbsp sugar
- salt and pepper
Instructions
Working time approx. 45 minutes; Rest period approx. 14 days; Cooking/baking time approx. 5 minutes; Total time approx. 14 days 50 minutes
Roach, barbel, chub and co.
Cut the fish fillet into portions. Season with salt and pepper, then coat in flour. Heat the fat in a pan and fry the fillet pieces until crispy. Remove and place on kitchen paper. Let cool. Bring the water to a vigorous boil with the vinegar, sliced onions, and spices, then let cool slightly. Layer the fillet pieces in large, sealable jars or preserving jars and fill with the stock so that all the fish pieces are well covered. Seal the jars. Let cool slowly. Then place in a cool place for about 14 days to rest and infuse. The pesky bones will then have softened. Keeps for several weeks.
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