Entree: Germany – Hamburg & North Sea – Finkenwerder Scholle (North German pan-fried plaice with smoked bacon, onions, and anchovy butter)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 35 min

Ingredients

- 4 plaice fillets, approx. 6 oz (170 g) each, skin on or off as preferred
- 4 oz (115 g) smoked bacon (Speck), diced
- 1 medium onion, thinly sliced
- 4 tbsp (60 g) unsalted butter, softened, divided
- 3 anchovy fillets, minced (or 1 tsp anchovy paste), approx. 10 g
- 1/2 cup (60 g) all-purpose flour for dredging
- 2 tbsp (30 ml) vegetable oil or clarified butter for frying
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (8 g) chopped fresh parsley
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving

Instructions

1. Pat the plaice fillets dry and season lightly with salt and pepper. Place the flour on a shallow plate and lightly dredge each fillet, shaking off excess.
2. In a large skillet over medium heat, cook the diced smoked bacon until crisp and golden, about 6–8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
3. Add the sliced onion to the bacon fat and sauté until softened and lightly caramelized, about 8–10 minutes. Remove the onions and keep warm with the bacon.
4. In a small bowl, combine 2 tbsp (30 g) of the softened butter with the minced anchovies to make anchovy butter; refrigerate briefly if it’s too soft to form.
5. Add the vegetable oil and remaining 2 tbsp (30 g) butter to the skillet and heat over medium-high until shimmering. Add the dredged plaice fillets, skin-side down if applicable, and cook without moving until the underside is golden, about 3–4 minutes.
6. Carefully flip the fillets and cook the second side until cooked through and golden, another 2–4 minutes depending on thickness. Transfer the fillets to a warm plate.
7. Return the bacon and onions to the pan briefly to reheat and mingle flavors for 1 minute. Spoon this mixture over the plated fillets.
8. Place a small dollop of the anchovy butter on each hot fillet so it melts; drizzle each with lemon juice and sprinkle with chopped parsley. Serve immediately with lemon wedges and boiled potatoes or a simple green salad.