Green [fresh] Herring/mackerel W/ Bavarian Mustard Sauce Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6: Fresh herring or,
2 tbsp: Flour,
-baby mackerel,
1/2 cup: White wine or apple cider,
Salt,
1/2 cup: Fish or white stock,
Flour,
Salt, pepper and cayenne
Corn oil, or butter or
Lemon juice to taste,
-bacon fat for frying,
2 tsp: Sharp German mustard,
Sauce:,
1 dash: Sugar,
2 tbsp: Butter,
1/2 small: Dill pickle, minced [optl]
2 tbsp: Onion, minced
Directions:
Clean fish and remove heads. Remove centre bone but leave fish in one
piece, opened flat. Sprinkle lightly with salt and dredge in flour.
heat fat in a large heavy skillet and when hot, add fish. Fry slowly
turning once until both sides are golden brown, 15-20 min.
Melt butter in a saucepan. Saute onion until golden brown. Sprinkle
flour onto butter, stir and cook until flour turns medium brown. Pour
in liquids and whisk until smooth. Add salt, pepper, cayenne and
lemon juice, stir, cover and simmer 10 min. Add mustard, sugar and
pickle and simmer 5 min more.
Serve the fried fish with onion rings and Bavarian mustard sauce.
From: The German Cookbook by Mimi Sheraton, 1965 Posted by: Jim Weller
Submitted By JIM WELLER On 12-06-95
Source from luhu.jp
piece, opened flat. Sprinkle lightly with salt and dredge in flour.
heat fat in a large heavy skillet and when hot, add fish. Fry slowly
turning once until both sides are golden brown, 15-20 min.
Melt butter in a saucepan. Saute onion until golden brown. Sprinkle
flour onto butter, stir and cook until flour turns medium brown. Pour
in liquids and whisk until smooth. Add salt, pepper, cayenne and
lemon juice, stir, cover and simmer 10 min. Add mustard, sugar and
pickle and simmer 5 min more.
Serve the fried fish with onion rings and Bavarian mustard sauce.
From: The German Cookbook by Mimi Sheraton, 1965 Posted by: Jim Weller
Submitted By JIM WELLER On 12-06-95
Source from luhu.jp