How To make Bier Fisch(German Beer Fish)
Ingredients
1
each
whole carp (2-3 lbs with head)
2
tablespoon
butter
1
each
onion, chopped
1
each
celery stalk, chopped
1/2
teaspoon
salt
6
each
peppercorns
3
each
whole cloves
4
each
lemon slices
1
each
bay leaf
1
each
bottle beer
6
each
gingersnaps, crushed
1
tablespoon
sugar
1
parsley 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 15-20 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 1-1/2 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 4-6 servings.
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0:00 - Pork knuckle in beer
0:32 -Cooking a pork knuckle.
2:38 -Cooking the glaze for the meat
3:30 -Cooking braised cabbage with bacon
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7:38 -Dinner is ready.
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1,700 g. knuckle.
2 l. dark beer
2 onions
1 carrot
1 celery stalk
6-7 garlic cloves
Hot pepper
Laurel leaf
Allspice
Black pepper
Cloves
Salt
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1 tbsp mustard
3 tbsp soy sauce
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