Eel green
Eel green is a fish dish made from boiled eel with Spreewald sauce, a light herbal sauce - hence the name "green". It is one of the traditional specialties of Berlin cuisine , but it is also widespread throughout northern Germany . Similar dishes are also prepared from the other fish such as pike or pikeperch that are native to the area around Berlin or northern Germany .
For preparation, water with salt, vinegar and a piece of stock cube, with parsley root, carrot, onion, bay leaf, sage, tarragon, parsley and dill is brought to the boil. The skinned, washed and cut eel is cooked in this brew. Then the pieces of eel are kept warm. For the sauce, stir flour into melted butter and let it turn light yellow, add eel broth and cream, stir everything with a whisk until smooth and let it cook for a few minutes. Finally, the sauce is seasoned with salt, pepper and lemon juice and chopped parsley and finely chopped dill are added. Then the sauce is poured over the pieces of eel. There is also cucumber salad.
Another method of preparation is to bring water to the boil, add salt, vinegar and sage leaves and slowly let the gutted eel, cut into pieces, cook until soft. A light roux is made from butter and flour, eel broth is poured on and the whole thing is stirred until smooth with a whisk. The resulting sauce is mixed with cream and egg yolk and seasoned with lemon juice, salt, pepper and a small pinch of sugar. To preserve the fresh green color of the sauce, add chopped parsley and dill tips just before serving. Now remove the skin from the eel, arrange it on plates and pour the fresh sauce over it. As a side dish, potatoes or parsley potatoes and cucumber salad are served.
literature
- Tom Dieck: Pottkieker. 50 classic north German dishes with a history . Koehler, Hamburg 2013, ISBN 978-3-7822-1079-9 , pp. 26-27 .
Individual evidence
- ↑ Bernhard Schambach: Delicious from the old Berlin kitchen. Dishes with history from Berlin and the Mark Brandenburg. Verlag Hans-Peter Kock, Bielefeld o. J., o. ISBN, p. 56
- ^ Fritz Becker: The cookbook from Berlin. Verlag Wolfgang Hölker, Münster 1976, ISBN 3-9800058-9-5 , p. 70