in Germany

Spreewald-style fish fillet

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Ingredients for 4 servings:

  • 4 fish fillets
  • 1 lemon(s), the juice
  • salt and pepper
  • 4 carrots
  • ¼ celeriac
  • 1 stalk(s) leek
  • 1 tbsp butter
  • 125 ml white wine
  • 125 ml water
  • 125 ml cream
  • 2 egg yolks
  • 1 bunch of dill

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the fillets, pat dry, marinate in lemon juice for 10 minutes, and rub with salt and pepper. Trim the carrots, celery, and leeks, cut into strips, and sauté in butter for 10 minutes. Place the fillets in a buttered ovenproof dish, pile the vegetables on top of the fish. Pour in the wine and water, and cook the dish in the covered dish in a preheated oven on the middle rack at 220°C for 25 minutes. Remove the fish and keep warm. Thicken the liquid in the dish with cream and egg yolk. Season the sauce with salt and pepper and stir in the finely chopped 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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