Mecklenburger Aalsuppe (Eel Soup from Northern Germany)

When I was little, my family used to go on our Summer holidays onboard our Boat 'de Lilebiler' on the Lakes in and around Schwerin Mecklenburg in Northern Germany. 

I will always remember my Dad trying to catch the elusive Eel. Going fishing all night with all manner of bait and always coming back without a single catch. 

Eel is a sought after Speciality all over Northern Germany. Mostly found smoked, famously in Hamburg's Fish market / Nightlife Centre -Landungsbrucken.

Maybe because it was such an elusive fish that Papa Steinhagen never caught, or maybe despite of it, Eel became one of, if not the most favourite fish on our dinner table. Though not very often as it is considered a treat.

If you have only ever had Jellied Eels, (the British way) then I very much understand how you might think... 'How can you eat that! Eugh!' I would feel the same way. Jellied Eels are a sacrilege to this delicacy.

For me the best way to cook fresh Eel is 'Blue'. Simply simmer the fish whole or cut into pieces in a well seasoned Court Bouillon lazed with Lemon Juice or Vinegar to add the acidity which will turn the skin 'blue'. Serve with Boiled Potatoes and Butter Sauce and a dollop of tangy Horseradish Cream. I did this recipe on the ITV Program 'There's no Taste Like Home' using Rainbow Trout. Here is a link for this recipe from the program: http://www.itv.com/food/recipes/trout-blue-salted-potatoes-and-cucumber-salad

Today I will share another way of cooking Eel in a delicious Soup based on a similar principle.

Ingredients:

1 large Eel, cleaned and cut into 1 inch pieces

2 Spring Onions sliced

1 Potato, diced

1 Carrot, diced

1 handful Peas

1 rib of Celery

1 stalk of Leek

1 handful fresh Parsley

a couple of sprigs of Dill

1 Lemon, juiced

2 Bayleaves 

1 glass dry White Wine

500ml Chicken Stock

Bring the Chicken stock to a simmer and add the vegetables and Bayleaves. Cook for about 10-15 minutes until they are soft. Pour in the Wine and Lemon juice and season with Parsley and Dill, Salt and White pepper to taste. then add the Eel pieces and bring back to simmering point. Turn the heat down and leave to cook gently for about 10 more minutes.

Cooking the fish on the bone like this will involve a little bit fiddly work at the table, but I prefer to eat it like this. Of course another way to do it would be to cook the fish in the seasoned broth first, then remove and cook the vegetables in this broth while filleting the Eel and the adding just the fine meat to the finished Soup at the end. 

Sprinkle with more Parsley to serve.

I have to make a little confession... I started eating my soup, but then thought, 'sod the soup' and went to fish out all the pieces of Eel from the pot and just ate those! 

Then I went back to the fishmonger and bought another Eel. He was most amused....

Mecklenburger Stuffed Pork

Now here is something you don't see very often. A German Recipe...

Yes, we know French, Italian, Mexican and Chinese Cuisine and probably can all name a few of our favourite dishes from each. But what do we know about German cuisine?
I knew it. Bratwurst and Sauerkraut.

Here is a bonus picture of the Castle from my Hometown Schwerin :-)

I am on a mission to educate the world (well mainly the British actually) about some interesting dishes from my heritage. This one you can probably only find in Auntie Helga's Backyard Restaurant in Northern Germany. It is a very regional dish from the area I was born in, Mecklenburg. Once Helga is no more I fear this dish will also disappear. Maybe you would like to try it before and discover it is really very yummly.

Ingredients for the Pork and Stuffing:

3 thick sliced Pork Loin (another cut can be used and stuffed whole or as individual Portions as I am doing today)

1 Apple (from Neighbour's Garden)

Zest of 1 Lemon

1 small tsp Natural Sugar

a pinch of Cinnamon

5 Pitted Prunes

30g Breadcrumbs

Salt and Pepper

To make the stufing, cut the prunes and apple into small dice and mix with the breadcrumbs, Sugar, Cinnamon and Lemon Zest.

How are your butchering skills? No good? Get the Butcher to do it!

Make an incision on one side of the Pork and cut a cavity like that of a Pita bread into each Chop.

Try to leave a small incision but make a good cavity, without cutting through any other sides.

Fill the stuffing mix into the Pork Chops and secure the opening with a wooden toothpick.

My Grandma, would have used needle and thread and sown the whole thing up. Especially if it was a bigger Joint!

Season the Chops now with Salt and Pepper ready to roast.

Ingredients for the Sauce:

1/2 Onion, chopped

1/2 Carrot finely diced

1/2 Leek (the white part) chopped

a small piece of Celeriac Root, finely diced

500ml Beef Stock

1tsp Tomato Puree

a sprig of Thyme

1tbs Plain Flour to thicken

Fry the Pork Loins on both sides until nicely browned, then remove from the pan and rest on a plate.

Add the chopped vegetables to the pan and sautee, scraping all the bits from the pan that have stuck to the bottom. Use a little stock to deglace and keep sauteeing until everything is getting a nice colour. Take your time to do this as it will enhance the depth of flavour of the Sauce.

Pour in the Stock and bring back to a simmer, before returning the Pork.

Place this into a 200 degree Oven and roast without a lid for 45 minutes. Turn the meat over half way. If it was a bigger Joint, keep turning and basting a few times and increase the cooking time.

Take the Chops out and leave them to rest on a plate. Cover them with tin foil to keep warm.

Sprinkle a tablespoon of Flour into the sauce and mix it in with a whisk.

Once thickened, taste and see if it needs any more seasoning.

I have to say the sauce is so rich and full of flavour, absolutely divine!

Push the Sauce through a sieve (is what my Grandma would have done) or like me, use a blender to puree the vegetables and make it smooth.

Serve this dish with Braised Red Cabbage and boiled Parsley Potatoes.

This is what it looks like once cut into it... I think this might be my new favourite way to eat Pork Chops! Long live Helga the patron of all proper German Food.