Ingredients

  • a 3–4 lb bream
  • 1 parsley root
  • 1 celery root
  • 1 leek
  • 2 onions
  • allspice
  • black pepper
  • a large horseradish root
  • 4–6 apples
  • ½ lemon
  • vinegar
  • 2–4 pieces sugar
  • bay leaf

Method

Clean and salt the bream and cut it into pieces. Place the fish in a pan, pour boiling light vinegar over the fish, cover for several minutes, and then remove the fish from the vinegar. In a separate pan, boil root vegetables and spices, strain the bouillon, and pour it over the fish arranged in a stewpan. Boil over a high flame and transfer the fish to a platter. Garnish with lemon slices and a sauce made by mixing together grated horseradish, grated sour apples, a little vinegar, sugar, and some of the pan juices.

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