Stockfish Thuringian style

Ingredients for 6 servings:

• 1 stockfish, approx. 500 – 600 g
• 2 tbsp vegetable stock powder
• 2 m.-sized onion(s)
• 2 tbsp mustard, medium hot
• 1 lemon(s), juice
• 2 tbsp, heaped flour
• 100 g butter
• some salt and pepper
• 2 eggs

Instructions

Working time approx. 30 minutes; Rest period approx. 6 days; Cooking/baking time approx. 35 minutes; Total time approx. 6 days 1 hour 5 minutes

Cut the stockfish into 2-3 pieces and soak in cold water in a cool place for about a week. Change the water daily. When the fish springs back to pressure but is not yet tender, drain the water and skin the fish. Boil the fish and the peeled, quartered onions in water for about 20 minutes. The fish should no longer be tough, but still firm to the bite. Remove the onions and fish and debone the fish. Bring the cooking water to a boil with the vegetable stock powder, salt, pepper, lemon juice, and mustard. Make a roux from the flour and butter and stir in the cooking water to form a creamy, light sauce. Stir in the eggs and reduce the heat. Do not allow the sauce to boil, or the egg will curdle. Finally, add the onions and fish to the sauce and let it simmer for 10-15 minutes. Serve as side dishes with roasted onions, fried bacon, and Thuringian dumplings.