Ingredients:
1 kg. small freshwater fish (perch, roach, crucian carp), or marine fish such as cod or salmon, salt, ¼ l cream, 3 tablespoons flour, 4 l. of water, spices, 2 onions, 4 grains of allspice, 1 yolk, 1 lemon.

Performance:
Boil water with the spices, add fish, pimento and cook briefly, about 10 minutes, do not broke.

Remove cooked fish from the broth. Strain the boiled broth so there are no fish bones. Peel the fish move to thicken broth. The flour, cream and egg suspension and pitched pouring slowly into boiling broth.

Season with lemon juice, dill, salt and pepper. May be served with potatoes.

Never combine freshwater fish and sea fish.

powrót