This sauce (bowl on the right) is traditionally served with pikeperch and can replace the Riesling sauce in this fish recipe.
- 3 regular sized, sour apples (Boskoop, Golden Delicious, Granny Smith, Cox)
- 200 g onions
- 2 tbsp butter
- salt, pepper
- 1/2 tsp fresh marjoram, cut
- 250 ml fish stock
- 125 ml cream
Peel and quarter the apples, remove the core and then slice the quarters. Peel the onions and dice roughly. In a hot sauce pan melt the butter and sweat the onions together with the apples. Season with salt, pepper and marjoram. After adding the fish stock and the cream cover and let it simmer for about 15 minutes. Use an immersion blender to puree the sauce and let thicken on low heat. Season more if necessary.