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Spreewald fish pot

updated

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Ingredients for 4 servings:

  • 40 g margarine
  • 40 g flour
  • 250 ml milk
  • 250 ml sour cream
  • 600 g fish
  • lemon juice
  • 1 cucumber(s), green
  • salt and pepper
  • Paprika powder
  • some butter flakes
  • 2 bunch dill, fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Make a roux from margarine and flour and add milk and cream. Drizzle the fish with lemon juice, season with salt, and let it cook in this sauce, adding the thinly sliced, peeled cucumber. Season with salt, pepper, and paprika. Sprinkle the butter on top and sprinkle with dill.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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