Pike in Spreewald sauce
Ingredients:
- Approximately 1.5 kg of pike
- 2 bay leaves
- 2 onions
- 8 corns of all spices
- 1 federation bouquet garni
- Salt
- 1/8 litres of cream
- 1/8 litres of buttermilk
- 2 soup spoons of flour
- 1/4 litres of a light beer
- 50 g of butter
- Fresh parsley and dill
Preparation
Chop the onion slices and put the spices in 2 litres of water. Boil it about 10 minutes.
Share in portion pieces, give everything into the liquid and cook it over a little flame meanwhile the prepared pike.
Spreewald sauce: Remove half a litre of liquid, whisk buttermilk and cream into this and add roux.
Add the beer, let everything boil briefly. Stir in the butter and season with salt. Add and pour it over and cover with minced parsley and dill the pike pieces with sauce on a preheated plate.
Share in portion pieces, give everything into the liquid and cook it over a little flame meanwhile the prepared pike.
Spreewald sauce: Remove half a litre of liquid, whisk buttermilk and cream into this and add roux.
Add the beer, let everything boil briefly. Stir in the butter and season with salt. Add and pour it over and cover with minced parsley and dill the pike pieces with sauce on a preheated plate.
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