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Finkenwerder Scholle
Fried plaice with bacon and shrimps
Finkenwerder Scholle: whole plaice fried in butter with crisp bacon and North Sea shrimps
Finkenwerder was a fishing village on an Elbe island, and the way its fishermen cooked plaice is now Hamburg's signature fish dish, eaten from May to autumn when plaice is plump. A whole fish is dusted and fried in butter, then covered with crisp cubes of smoked pork belly bacon and a handful of tiny brown North Sea shrimps warmed in the same pan, and served with parsley potatoes and cucumber salad. The bacon is pork; leave it out and add capers for a pork-free plate. Chef's tip: score the dark skin side lightly twice so the fish stays flat in the pan and cooks evenly to the bone.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 2
Ingredients
For the fish
- 2 whole plaice, gutted and trimmedabout 400 g each
- 1 tsp salt
- 1 tbsp lemon juice
- 1 ⅜ oz butter
- 2 tbsp vegetable oil
For the topping
- 2 ⅞ oz smoked streaky bacon (pork)cut into small cubes
- ½ oz butter
- 2 tbsp flat-leaf parsleychopped
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Method
0/7 doneStep 1: Rinse the 2 whole plaice, gutted and trimmed, pat very dry and make two shallow cuts in the dark skin. Season with 1 tsp salt and 1 tbsp lemon juice on both sides.
5 minStep 2: Check the 3 ½ oz cooked peeled North Sea brown shrimps, chilled: they should smell of the sea and be kept in the fridge until needed. Throw them away if they smell sour or of ammonia or feel slimy.
1 minStep 3: In a small pan over a medium heat, fry the 2 ⅞ oz smoked streaky bacon (pork) without extra fat for 6–8 minutes, until crisp and golden. Lift out with a slotted spoon and keep the pan.
8 minStep 4: Turn the fish in the 4 tbsp rice flour (or plain flour if gluten is no issue) and shake off the excess. Heat the 2 tbsp vegetable oil and 1 ⅜ oz butter in a large frying pan over a medium-high heat until the butter foams.
3 minStep 5: Fry the plaice dark side down for 5–6 minutes, until golden, then turn carefully and fry 4–5 minutes more. It is done when the flesh at the thickest part near the bone is opaque and lifts away easily. Common mistake: crowding two fish into a small pan; fry one at a time and keep the first warm in a low oven.
12 minStep 6: Add the ½ oz butter to the bacon pan, add the shrimps and the bacon and toss over a medium heat for 1–2 minutes until the shrimps are steaming hot right through.
2 minStep 7: Spoon the bacon and shrimps over the fish, scatter with 2 tbsp flat-leaf parsley and serve with 2 lemon wedges.
1 min
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 58 g
- Carbs
- 12 g
- Fat
- 36 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does finkenwerder Scholle take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lemon juice?
- Lime juice, same amount.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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