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,
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