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Burbot or Eel Pouts

4 servings

Ingredients

• burbot (eel pouts) (as needed)
• water (as needed)
• butter (a little)
• vinegar (a little)
• salt (a little)
• bay leaf (a little)
• allspice (a little)
• onions (a little)
• crayfish or herb sauce (as needed)
• hot potatoes (as needed)

Instructions

1. When gutting burbot, be careful not to damage the gallbladder so that the liver, considered a delicacy, is not spoiled.
2. Cook the cleanly prepared fish for 10-15 minutes in water with a little butter, vinegar, salt, a bay leaf, allspice, and onions.
3. Shortly before serving, add the liver, freed from the gallbladder, and let the fish steep briefly.
4. Serve them very hot, placing the liver over the back, and accompany with crayfish or herb sauce and hot potatoes.
5. You can also serve burbot cold with vinegar, oil, and pepper.

Modernized from a treasured 19th-century German cookbook.