Brandenburg Boiled Fish

Ingredients

In the Brandenburg adaptation of the dish, the Bahamian flavors are enhanced with the addition of local herbs and spices, such as caraway seeds and juniper berries. The traditional accompaniments of boiled potatoes and mustard sauce are also incorporated, adding a distinct Brandenburg touch to the dish. We alse have the original recipe for Bahamian Boiled Fish, so you can check it out.

• 1 kg (2.2 lbs) white fish fillets 1 kg (2.2 lbs) white fish fillets
• 1 onion, sliced 1 onion, sliced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 2 bay leaves 2 bay leaves
• 1 tsp caraway seeds 1 tsp caraway seeds
• 1 tsp juniper berries 1 tsp juniper berries
• 1 lemon, sliced 1 lemon, sliced
• Salt and pepper, to taste Salt and pepper, to taste
• 1 kg (2.2 lbs) potatoes, boiled, for serving 1 kg (2.2 lbs) potatoes, boiled, for serving
• Mustard sauce, for serving Mustard sauce, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 28g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large pot, add enough water to cover the fish fillets. Bring the water to a boil.
2. 2.
   Add the sliced onion, carrots, celery, bay leaves, caraway seeds, juniper berries, and lemon slices to the pot.
3. 3.
   Season with salt and pepper to taste.
4. 4.
   Gently place the fish fillets into the pot and reduce the heat to a simmer.
5. 5.
   Cook for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   Remove the fish fillets from the pot and transfer them to a serving dish.
7. 7.
   Serve the Brandenburg Boiled Fish with boiled potatoes and mustard sauce on the side.

Treat your ingredients with care...

• Fish — Choose a firm white fish such as cod or haddock for the best results. Ensure the fish is fresh and free from any unpleasant odors.
• Caraway seeds — Toast the caraway seeds in a dry pan for a few minutes to enhance their flavor before adding them to the dish.
• Mustard sauce — Prepare a tangy mustard sauce by combining Dijon mustard, vinegar, olive oil, and a pinch of sugar. Adjust the flavors according to your preference.

Tips & Tricks

• For added flavor, you can marinate the fish fillets in a mixture of lemon juice, garlic, and herbs for 30 minutes before cooking.
• Serve the Brandenburg Boiled Fish with a side of fresh garden salad for a refreshing contrast.
• Experiment with different types of mustard to find your favorite flavor combination.

Serving advice

Serve the Brandenburg Boiled Fish hot, garnished with fresh herbs such as parsley or dill. Accompany it with boiled potatoes and a generous dollop of mustard sauce.

Presentation advice

Arrange the fish fillets on a platter, surrounded by the boiled potatoes. Drizzle the mustard sauce over the fish and garnish with lemon slices and fresh herbs for an appealing presentation.