Hamburg “Pannfisch” – Fried Fish with Potatoes and Mustard Sauce
'Pannfisch' is a very traditional dish from Hamburg
Ingredients
For the Fish:
- 300g cod fillets, ready to cook.
- 300g redfish fillets, ready to cook.
- 4-5 whole eggs
- Salt, pepper
For the Mustard Sauce:
- 1 finely chopped onion
- 1 tbsp. flour
- 250ml meat stock
- 2 tbsp. mustard
- Some milk, cream or Crème fraiche
- Salt, Pepper and a pinch of sugar
For the Fried Potatoes:
- 800g boiled potatoes, sliced
- 1 medium onion, sliced
- Some chopped parsley or chives
- Butter for frying
- Salt and pepper
This is the traditional "Pannfrisch" recipe but feel free to add any vegetables such steamed peppers or green beans (string beans for our American friends) as you please.
Preparation
The Mustard Sauce:
- Fry the chopped onion in some butter until soft and glassy.
- Add a tbsp. of flour and then pour the milk, meat stock and cream or Crème fraiche and stir.
- Add the 2 tbsp. mustard with salt, pepper and some sugar and taste.
- Cook on low heat for 10minutes, taste and then remove from heat and stir in a nob of cold butter.
Potatoes:
- Slice the boiled potatoes and and then fry in butter until golden brown and crispy.
- Add lots of onion rings with some salt and pepper.
The Fried Fish:
- Slice the fish into 3-4cm pieces.
- Add salt, pepper and some lemon juice and then lightly cover in flour.
- Fry each piece of fish on each side for 2-3minutes in butter.
- remove the pan from the heat and allow the fish to cook through in the pan.
- Sprinkle with chopped parsley and chives.
Serving suggestion
Serve on a large plate with a lot of mustard sauce, the onion and fried potatoes and a green salad with French Dressing. A cold, northern German Beer is the perfect drink to accompany this dish.
- December 21, 2011 Hamburg No comments
- Preparation time: 20 minutes
- Cooking time: 20 minutes
- Serves: 4 people
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