Fish in Beer
Description
The recipe won't take much time. Original recipe for preparing a delicious fish appetizer. Serve the appetizer at the table.
Instructions
- 1
Step 1
Wash the fish, clean off the scales, and remove the heads. Make a neat cut along the belly and gut the fish. Rinse the fish again under running water. Make a small cut at the tail and, holding the knife almost parallel to the surface of the table, cut off one fillet. Remove the backbone and rib bones, thereby freeing the second half of the fillet. Process the remaining fish in the same way.
- 2
Step 2
Pour 1 L of water into a small saucepan, add the rinsed parsley, vinegar, salt, sugar, and peppercorns. Place over high heat and bring to a boil. Remove from the heat and let cool slightly. Roll the fish fillets into rolls, secure with wooden toothpicks, place in a bowl, pour the warm marinade over them, cover with plastic wrap, and leave for 24 hours in a cool place.
- 3
Step 3
The next day, prepare the beer sauce. To do this, peel and finely chop the onion. Pour the beer into a saucepan, add the onion, place over medium heat, and simmer until the onion is completely cooked through, 20 minutes. Only light beer varieties are suitable for this recipe.
- 4
Step 4
Whip the sour cream with a mixer, add the beer and onion sauce, season with salt and pepper to taste, and mix thoroughly.
- 5
Step 5
Wash the green onions, pat dry with paper towels, and finely chop. Remove the fish from the marinade and transfer to a sieve. Set over a bowl or pot for 10–15 minutes until all the liquid has drained. Arrange the fish rolls on a serving platter, sprinkle with green onions, and drizzle with beer sauce.