German Perch Deutscher Barsch Recipes

GERMAN/RUSSIAN BORSCHT

Steps:

• Add beets into a Dutch oven or large saucepan. Fill with water and add vinegar. Cook over medium heat until tender, this may take an hour or so. Check for doneness by poking a toothpick or fork into a beet. Remove beets and reserve juice. Peel and dice beets when they have cooled.
• For cooking the rest of the soup you may choose which method of cooking (baking, or slow cooking) that works best for you. Add remaining ingredients (EXCEPT beets, beet leaves, and cream) into a roaster pan to bake in oven, or large crock pot to slow cook.
• Simmer in a 250 degrees oven for 6-8 hours or low in a crock pot for 8-12 hours or until vegetables are tender.
• If the broth looks fatty, strain broth from vegetables, let cool, and skim off fat. Sometimes I may cook the vegetables the day before so that all the fat will separate and flavors blend.
• Add broth, vegetables, beets, and reserved beet juice into a large Dutch oven or stockpot. Bring to a boil.
• Add beet leaves, cook 5 minutes.
• Add cream, turn heat off. Salt and pepper to taste. Enjoy!

GERMAN PERCH (DEUTSCHER BARSCH)

Steps:

• Marinate the cleaned, washed perch in a mixture of lemon juice and grated onion for 1 hour.
• Pat dry, brush on both sides with oil and dredge lightly in breadcrumbs. (You may prepare either whole fish or fillets this way.).
• Heat butter in a skillet and when hot enough for bubbling to subside, add fish.
• Fry quickly, turning once, until golden brown on both sides.
• Place on a heated platter.
• Add 1 tablespoon butter to skillet and when hot and bubbling, add minced scallions or chives.
• Saute a minute or two, then add lemon juice, salt and pepper and parsley. Let come to a boil and spoon over fish.