Sour roach

Ingredients for 1 servings:

• 14 fish(s) (roach), medium size
• Salt
• 1 tsp paprika powder
• Flour
• Oil, for frying
• ½ liter of water
• ¾ liter dry red wine
• ¾ liter vinegar
• 2 large onions, sliced
• 2 bay leaves
• 1 tbsp mustard seeds
• 1 tbsp juniper berries
• 2 tbsp sugar
• 2 tbsp Maggi
• 2 carrots, sliced
• 1 piece(s) celery, small, cut into sticks
• 50 g salt
• 5 tbsp oil

Instructions

Working time approx. 45 minutes; Rest period approx. 6 days; Total time approx. 6 days 45 minutes

therefore no bones

For the stock, combine all ingredients in a large pot and simmer for 15 minutes, then let cool to lukewarm. Cut off the heads and tail fins of the fish. Season the fish well, inside and out, with salt and paprika, coat in flour, and fry in oil until golden brown. Place the fish in the lukewarm stock, making sure it is covered. Finally, pour 5-6 tablespoons of oil over the fish to tenderize. Let it marinate in a cold cellar or refrigerator for 6 days, after which the bones will have broken down. Fried potatoes make an excellent side dish.