1 whole carp (2-3 lbs with head)
2 tbsp butter
1 medium onion, chopped
1 celery stalk, chopped
1/2 tsp salt
6 peppercorns
3 whole cloves
4 slice lemon
1 bay leaf
1 bottle beer
6 gingersnaps, crushed
1 tbsp sugar fresh parsley for garnish
A Recipe for
Bier Fisch (German Beer Fish)
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This Recipe for Bier Fisch (German Beer Fish) is one of thousands in the Recipes-to-go Ethnic Cookbook.
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“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
This is a recipe for Bier Fisch (German Beer Fish) from the recipe cookbook of Recipes-to-go (Ethnic)
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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 in the U.S. 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 s killet, 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. From the files of Al Rice, North Pole
Alaska. Feb 1994
Serves: 1
Bier Fisch (German Beer Fish) Recipe brought to you by Recipes To-Go