📝 About This Recipe
Schleie, or Tench, is a prized freshwater fish in German culinary tradition, known for its firm, succulent meat and delicate flavor. This recipe utilizes the classic 'Blau' (blue) poaching technique, where the fish's natural protective coating reacts with vinegar to turn a stunning, shimmering blue hue. It is a sophisticated, historical dish that celebrates the purity of river-to-table dining, served traditionally with melted butter and root vegetables.
🥗 Ingredients
The Fish
- 2 pieces Fresh Tench (Schleie) (approx. 600-800g each, whole, gutted but NOT scaled)
- 150 ml White Wine Vinegar (heated, for the 'blueing' process)
The Poaching Liquor (Sud)
- 2 liters Water
- 250 ml Dry White Wine (preferably a German Riesling or Müller-Thurgau)
- 1 large Carrot (sliced into rounds)
- 1 stalk Leek (white and light green parts only, sliced)
- 100 g Celery Root (Celeriac) (peeled and diced)
- 1 medium Onion (peeled and halved)
- 10 pieces Black Peppercorns (whole)
- 4 pieces Juniper Berries (lightly crushed)
- 2 pieces Bay Leaves (dried)
- 2 tablespoons Salt
Sauce and Garnish
- 150 g Unsalted Butter (high quality)
- 1 bunch Fresh Parsley (finely chopped)
- 1 piece Lemon (cut into wedges)
- 2-3 sprigs Fresh Dill (for garnish)
- 2 tablespoons Prepared Horseradish (served on the side)
👨🍳 Instructions
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1
Start by preparing the poaching liquor (Sud). In a large fish kettle or a wide, shallow pot, combine the water, white wine, sliced carrot, leek, celery root, onion, peppercorns, juniper berries, bay leaves, and salt.
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2
Bring the liquid to a boil, then reduce the heat and simmer gently for 15-20 minutes to allow the aromatics to infuse the broth.
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3
While the broth simmers, prepare the fish. It is crucial to handle the Tench carefully; do not touch the skin more than necessary, as the slime layer is what turns blue. Do not scale the fish.
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4
Rinse the inside of the gutted fish quickly with cold water, but leave the outside untouched. Place the fish on a wire rack or a heat-proof plate.
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5
Heat the 150ml of white wine vinegar in a small saucepan until it is almost boiling. Carefully pour the hot vinegar over the entire length of the fish. You will see the skin instantly turn a milky, steel-blue color.
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6
Lower the heat of your poaching liquor so it is barely simmering (around 80-85°C / 175-185°F). There should be no rolling bubbles, only a slight movement in the water.
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7
Carefully lower the Tench into the liquor. Ensure the fish is completely submerged. If the fish floats, you can weigh it down very gently with a small plate.
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8
Poach the fish for 15-20 minutes depending on the thickness. The fish is done when the dorsal fin can be easily pulled out.
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9
While the fish poaches, prepare the 'Süssrahmbutter'. Melt the butter in a small saucepan over medium heat until it foams. Continue cooking until it just begins to smell nutty but remains golden (do not brown it into a dark noisette).
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10
Stir half of the chopped parsley into the melted butter and keep warm.
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11
Once cooked, use two large spatulas or a fish lifter to carefully remove the Tench from the broth. Let the excess liquid drain off for a moment.
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12
Place the whole fish on a warmed serving platter. Surround it with some of the cooked vegetables from the poaching liquor for a rustic look.
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13
Drizzle a little of the parsley butter over the fish and serve the remaining butter in a small boat on the side.
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14
Garnish with fresh dill sprigs and lemon wedges. Serve immediately while hot.
💡 Chef's Tips
The secret to the 'blue' color is the freshness of the fish; it must be very fresh and the skin's natural coating must be intact. Never boil the fish! High heat will cause the delicate skin to burst and the meat to become tough; a gentle poach is essential. If you find the flavor of Tench too 'earthy', you can soak the whole fish in milk for 30 minutes before the vinegar step (rinse and pat very gently after). Use a high-quality vinegar; the acidity is what fixes the color and balances the richness of the butter. Always serve on pre-warmed plates to keep the delicate fish and melted butter at the perfect temperature.
🍽️ Serving Suggestions
Serve with 'Salzkartoffeln' (simple boiled potatoes tossed in parsley) to soak up the butter. A side of creamy cucumber salad (Gurkensalat) with dill provides a refreshing crunch. Pair with a crisp, dry German Riesling or a Silvaner from Franconia. A small dollop of freshly grated horseradish on the side adds a traditional spicy kick. For a true feast, serve a light clear vegetable soup as a starter using some of the poaching broth.