100 g / 3,5 oz. butter
2 lemons, 1 peeled and cut into wedges, 1 pressed
10 leaves tarragon
12 very small onions (or 1 big one, cut into fine strips)
1 sheet gelatine, soaked 5 minutes in cold water
1 bottle of beer
pepper and salt
1 kg / 2,2 lb cleaned freshwater fish (perch, trout, pike…)
Cut the fish into pieces. Season with salt and pepper. Put the butter in a big frying pan. Fry the fish for 10 minutes on a low fire. Take the fish out of the pan.
Pour the beer into the frying pan with the juice of 1 lemon. Leave it on a low fire.
Melt the gelatine or make a fish gelatine following the instructions on the package.
Put a first layer of fish in a earthenware tureen. Garnish with 2 or 3 lemon wedges, a few bay leaves, a few tarragon leaves and 2 or 3 small onions (or some onion strips).
Add a little bit of beer and then some gelatine to cover the fish.
Continue with layers fish, lemon, bay leaves, tarragon and onions, beer and gelatine. The last layer should be a layer of gelatine, garnished with lemon wedges, tarragon and bay leaves.
Put the tureen in a cool place (not in the refrigerator) and keep it there for at least 3 days before serving.
Makes 4 servings.
Source: Elisabeth Lange – Belgische Kookkunst ABC. My translation.