German Beer Fish (Bier Fisch)
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This recipe is an old tradition in Germany. The sauce combines sweet, sour, and spicy flavors. In Germany, fresh carp would be used, but since good fresh carp is hard to find in this country, other fish may be substituted. It should not be too delicate in flavor.
INGREDIENTS
1 to 1-1/2 pounds boneless fillets
2 tablespoons butter
1 medium onion, chopped
1 celery stalk, chopped
1/2 teaspoon salt
6 peppercorns
3 whole cloves
4 slices lemon
1 bay leaf
1 can or bottle (12 ounces) beer
6 gingersnaps, crushed
1 tablespoon sugar
Fresh parsley for garnishMelt butter in skillet. Add onion, celery, salt, peppercorns, and cloves; mix. Top with lemon slices and bay leaf. Place fish on top.
Add beer. Cover and simmer 15 to 20 minutes, or just until fish flakes with a fork. Transfer fish to a platter; cover with foil to keep warm.
Strain cooking liquid, pressing some of vegetables through.
Put gingersnaps and sugar in skillet; stir in 1-1/2 cups strained liquid. Cook, stirring constantly, until thickened.
Garnish fish with fresh parsley. Pass sauce for pouring over fish and boiled potato accompaniment.
Makes 4 to 6 servings