Bier Fisch (German Beer Fish)
Add a European taste to your summer with this succulent dish that is made with beer to give it a unique flavor.
Ingredients
| 3 | pounds |
fish, whole carp
two to three pounds whole fish with head, dressed |
* |
| 2 | tablespoons |
butter
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
celery stalks
chopped |
|
| ½ | teaspoon |
salt
|
|
| 6 | each |
peppercorns
|
* |
| 3 | each |
cloves, whole
|
* |
| 4 | slices |
lemon
|
* |
| 1 | each |
bay leaves
|
* |
| 10 | ounces |
beer
one bottle |
|
| 6 | each |
gingersnap cookies
crushed |
* |
| 1 | tablespoon |
sugar
|
|
| 1 | x |
parsley leaves
for garnish, fresh |
* |
Directions
This recipe is an old tradition in Germany. The sauce combines sweet, sour, and spicy flavors. In Germany, fresh carp is used, but since it is hard to find other fish may be substituted.
Remove head from fish and reserve for making fish stock for other recipes. Lay fish out as flat as possible, breaking bones along back. Melt butter in a skillet. Add onion, celery, salt, peppercorns and cloves and mix. Top with lemon slices and bay leaf.
Place fish on top. Add beer. Cover and simmer 15 to 20 minutes, or just until fish flakes with fork. Transfer fish to a platter, cover with foil to keep warm.
Strain cooking liquid, pressing some of the vegetables through. Put gingersnaps and sugar in skillet, stir in 1½ cups strained liquid. Cook, stirring constantly, until thickened. Garnish fish with parsley. Pass sauce for pouring over fish and boiled potatoes as side dish.
Makes 4 to 6 servings.
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Nutrition Facts
Serving Size 118g (4.2 oz)
