'Blue' Trout
Hamburg Eel Soup
Marinated Herring
Ruegen Carp
Holstein Plaice
'Blue' Trout
It is called 'blue' trout because of the way the skin of the fish turns slightly blue when exposed to the boiling water.
Ingredients:
1 gal. water
4 whole trout (gutted)
1 carrot
1 onion
1 leek
1 bunch parsley
1 bay leave
4 juniper berries
1 tablespoon of peppercorns
1/2 cup vinegar
salt
Bring the water to a boil. In the meantime wash the fish and carefully rub salt on the inside (not outside).
Wash, peel and slice the onion, carrot and leek.
Add the vegetables and all the herbs and spices into the boiling water.
Now reduce the heat and slide the fish carefully into the water.
Let simmer for 10 minutes at low heat.
Serve with potatoes and parsley, mild horseradish ( mix freshly grated horseradish with some cream) and melted butter.
Hamburg Eel Soup
Ingredients:
1 bone from ham (ask your butcher)
0.8 gal. water
9 oz. peas
1 parsnip
2 leeks
1/2 cup mixed herbs (thyme, marjoram, parsley, chervil, tarragon, dill) 7 oz. prunes
1/2 celery root
4 1/2 oz. dried apple
18 oz. fresh pears
1 tablespoon of butter
2 tablespoons of vinegar
1 tablespoon of sugar
2 tablespoons of flour
salt
pepper
nutmeg
14 oz. eel filet
Place the ham bone into a big saucepan with the 0.8 gal. of water. Bring to the boil and then reduce heat and let simmer for appr. 1 hour.
In the meantime place the prunes and the dried apple into a bowl and cover with hot water. Let it soak.
When the bone has simmered for 1 hour, chop the celery root and parsnip, slice the leeks and add together with the peas into the water with the ham bone. Now reduce heat by half.
After 30 minutes, take the bone out.
Now add the dried apple and the prunes together with the water they have been soaking in.
Now place the butter (make sure its soft) and the flour into a bowl and mix thoroughly.
Add the mixture to the soup to bind it a little, stir vigorously and increase the heat. Let boil for 3 minutes to make sure there wont be any floury taste left.
Reduce heat again and add vinegar, sugar, salt, pepper and nutmeg to taste.
Now slice the eel filets into appr. 1/2 inch wide strips and add them together with the mixed herbs to the soup. Let simmer for another 15 - 20 minutes.
The pears are a side dish and are prepared as follows: Peel the pears, quarter them and cut the stones out. Boil them in slightly sweetened water for appr. 15 - 20 minutes until soft.
Drain them and let cool. They are being served cold with the eel soup.
Marinated Herring
Ingredients:
12 herring filets
6 onions
3 apples
6 large sour gherkins
4 cups cream
4 tablespoons of juniper berries
10 bay leaves
1/2 cup vinegar
1 bunch fresh dill (chopped)
Wash the herring filets and peel the onions, cut into rings and leave herring and onion rings aside for the moment.
Wash and peel the apples, remove the core and cut into small dices.
Dice the sour gherkins too and mix with apples and juniper berries in a mixing bowl.
Take a different, larger mixing bowl and place a quarter of your apple/gherkin mixture into the bowl.
Place a quarter of the onion rings on top of the apple/gherkin mix, together with some of your bay leaves.
Place 3 or 4 of your herring filets on top of the onion rings and sprinkle with some of the chopped, fresh dill.
Continue making layers in this way, until all of the mentioned ingredients are used up.
Now pour the vinegar into the bowl, shake slightly and carefully fill the bowl with the 4 cups of cream.
The herring mixture should be fully covered with cream. If not, use some more.
Cover and leave in the fridge for at least 24 hours.
Serve with boiled or fried potatoes.
Ruegen Carp
Ingredients:
1 carp (4 1/2 lbs, gutted, descaled)
1 onion
1 leek
2 carrots
1/4 celery root
1 bunch parsley (chopped)
3 1/2 oz. horse radish
olive oil
salt
pepper
Rub carp inside and outside with salt, pepper and the horse radish.
Wash the onion, carrots, leek and celery root, peel and cut into small dices.
Slice the leek. Mix all the vegetables together.
Spread olive oil on to a baking tray, place in the oven and preheat at 350
degrees Fahrenheit.
Fill half of the vegetable mix into the carp, place on the prepared baking tray and bake for appr. 1 hour.
While baking, baste the carp with its juices every 10 minutes or so.
30 minutes into baking, spread the rest of the vegetable mix on to the tray around the carp and continue baking.
When finished, sprinkle carp with the freshly chopped parsley and serve with roast or boiled potatoes.
Holstein Plaice
Ingredients:
3 filets of plaice
3 1/2 oz. small prawns
3 1/2 oz. champignons
2 oz. lean bacon
2 tablespoons of lemon juice
2 tablespoons of fresh dill (chopped)
2 tablespoons of butter
vegetable or sunflower oil
flour
salt
Rub the filets of plaice with salt and the lemon juice.
Let the fish absorb the salt and lemon juice for a while.
In the meantime, dice the bacon and sauté in vegetable oil and butter 2 - 3
minutes.
Now cover the fish with flour on both sides and add to the bacon. Sauté for another 5 - 10 minutes.
When finished, take the fish out, sprinkle with the bacon and leave aside, but keep warm.
Wash and slice the champignons and sauté in the same pan that you used for the bacon and fish.
After a couple of minutes, add the prawns and just before you are finished, add the dill and stir.
Spread the champignons and prawns over the fish and serve with roast or boiled potatoes, vegetables and/or a mixed salad.
