Summary

Ingredients

• 300 g fish fillet (s) (e.. cod fillet), possibly frozen
• 2 quince (s)
• Salt water
• 1 lemon (s), add the juice from it
• 1 bunch spring onion (s) or leek vegetables
• water
• 4 tablespoon vinegar (white wine vinegar)
• 50 grams sugar
• 2 bay leaves
• 4 juniper berries
• 1 tablespoon oil
• 1 bunch dill
• 1 lemon (s), sliced
• 1 teaspoon pepper, coarser
• salt and pepper

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Instructions

1. Thaw the fish, peel the quince and cut into wedges, cook in boiling salt and lemon water for about 10 minutes, then drain. Trim, wash and cut the leek into pieces.
2. Bring 250 ml of water, vinegar, a pinch of sugar, salt, bay leaves and juniper berries to a boil. Add the fish, let simmer for approx. 12 minutes on a low heat (do not boil!).
3. In the meantime, melt the remaining sugar in a dry pan. Deglaze with approx. 250 ml water while stirring, season with salt and pepper. Put the quinces in the caramel sauce and cook for about 5 minutes.
4. Heat the oil in a pan and stew the leek for 2 minutes. Add to the quince and cook a little more.
5. Sprinkle the vegetables and fish with pepper on a platter. Garnish with dill and lemon wedges if you like. This goes well with rice, for example.