Home · Recipes · Historical Cookbook · Fish

Tench in Red Wine

4 servings

Ingredients

• tench (as needed)
• tench blood (a little)
• vinegar (a little)
• onions, sliced (a little)
• carrots (a little)
• parsley roots (a little)
• celery (a little)
• green herbs (as desired)
• salt (a little)
• water (as needed)
• red wine (as needed)
• grated white bread or light browned flour (a little)
• 1 tbsp butter
• 1 pinch spice, crushed

Instructions

1. The blood of the tench is collected and mixed with vinegar, as with carp.
2. The fish are prepared as usual and cut into pieces.
3. In a casserole, layer sliced onions, carrots, parsley roots, celery, green herbs (if desired), and salt, then the fish pieces, and pour over half water, half red wine, so the fish is almost covered.
4. Cook tightly covered for about half an hour, then add grated white bread or a little light browned flour, a tablespoon of fresh butter, a pinch of finely crushed spice, and the blood, and let everything cook briefly.
5. Arrange the fish, strain the rather creamy sauce through a sieve, and pour it over the fish.

Modernized from a treasured 19th-century German cookbook.