Spreewald sauce

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Spreewaldsauce is a classic tied sauce used in Brandenburg and Berlin cuisine . It is mainly served with cooked fish such as eel ( green eel ), pike or pikeperch . Even if it is similar to the French bechamel sauce , it should not go back to the Huguenots , but rather be of older, regional origin.

For the preparation, a white basic sauce is made from the fish stock and light roux , which is refined with butter , cream, parsley and dill . Depending on the recipe, whisked flour is used instead of roux in the cream , light beer is added or the sauce is finally alloyed with egg yolk .

Fontane wrote about the Spreewald sauce: “That wouldn't be a Spreewald meal if there were no pike on the table, and that wouldn't be pike if it wasn't accompanied by the famous Spreewald sauce, which I think is important enough to follow the recipe in its outermost outlines . The secret of this sauce lies in the short formula: little butter, but a lot of cream. "