Entree: Germany – Hamburg & North Sea – Hamburger Pannfisch (Hamburg-style pan-fried mixed white fish served with fried potatoes and a mustard-cream pan sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (cod, haddock, or plaice)
- 1 lb (450 g) small waxy potatoes (new potatoes), scrubbed
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 2 tbsp (30 g) all-purpose flour for dusting fish
- 1 cup (240 ml) fish or vegetable stock
- 2 tbsp (30 g) German mustard or Dijon mustard
- 2 tbsp (30 ml) heavy cream or crème fraîche
- 2 tbsp (30 ml) dry white wine (optional)
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 g) capers, drained
- 2 tbsp (8 g) fresh parsley, chopped
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Place the scrubbed potatoes in a pot, cover with cold salted water, bring to a boil and simmer until tender when pierced, about 12–15 minutes. Drain, let cool slightly, then slice into 1/4-inch rounds.
2. Pat the fish fillets dry and lightly season both sides with salt and pepper; dust each fillet with the flour, shaking off excess.
3. In a large frying pan, heat 1 tbsp (15 ml) oil and 2 tbsp (30 g) butter over medium-high heat. Add the potato slices in a single layer and fry until golden and crisp on both sides, about 4–6 minutes per side. Transfer potatoes to a warm plate and keep warm.
4. In the same pan add the remaining 1 tbsp (15 ml) oil. Add the onion slices and sauté until soft and beginning to brown, about 5 minutes. Push onions to the pan edge.
5. Add the remaining 2 tbsp (30 g) butter and when foaming, add the floured fish fillets. Pan-fry 3–4 minutes per side until golden and just cooked through (internal temperature about 135–140°F / 57–60°C depending on fish thickness). Transfer fish to a warm platter and keep warm.
6. Pour off excess fat from the pan, deglaze with the white wine if using, scraping up brown bits. Add the stock and bring to a gentle simmer. Whisk in the mustard and cream until smooth and slightly reduced, about 2–3 minutes.
7. Stir in the lemon juice and capers, taste and adjust seasoning with salt and pepper. Return the fish and potatoes to the pan briefly to warm and coat with sauce, spooning sauce over the fillets.
8. Sprinkle with chopped parsley and serve immediately, arranging fish fillets over the fried potatoes with plenty of mustard-cream sauce.