pollock fillet, pickled

Ingredients for 4 servings:

• 1 kg pollack fillet(s), frozen
• 4 tbsp, heaped flour
• 2 onions, red
• ¾ liter of water
• ¼ liter of spirit vinegar
• 4 bay leaves
• 4 tsp mustard seeds
• 2 tsp salt
• 2 tsp peppercorns
• 2 tsp juniper berries
• 10 tsp sugar

Instructions

Working time approx. 20 minutes; Rest period approx. 3 days; Cooking/baking time approx. 15 minutes; Total time approx. 3 days 35 minutes

Thaw the pollock fillets, rinse under running water, and pat dry with kitchen paper. Cut out the remaining central bone and cut the fillets into three pieces. Coat the fish in flour and fry on both sides. Peel the onions and slice them into rings. Place the rings in a saucepan with the remaining ingredients for the stock and bring to a boil for about 15 minutes. Reduce the heat to low and let it simmer. Layer the fried fillets and the stock in a container and seal. Let the fish simmer in the refrigerator for about 3 days. The fish contains approximately 600 calories per serving.