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Hamburger Pannfisch
Fish and potatoes in mustard sauce
Pannfisch: Hamburg fish and fried potato pan with grainy mustard sauce
GermanPannfisch began as the thrifty Monday supper of Hamburg's harbour families, made from the odds and ends of the weekend's fish and the cold potatoes from Sunday. Chunks of white fish are fried golden and laid over crisp Bratkartoffeln, with a creamy mustard sauce poured round, and today it is a fixture of the fish restaurants along the Elbe. Use whatever firm white fish is good: cod, saithe, haddock or plaice. Chef's tip: boil the potatoes the day before and chill them; cold potatoes fry crisp instead of breaking up.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the potatoes
- 1 ¾ lb waxy potatoes, boiled in their skins and chilledpeeled and sliced 5 mm thick
- 4 tbsp vegetable oil
- 1 onionsliced
- 1 tsp salt
- ½ tsp dried marjoram
For the fish
- 1 ⅓ lb white fish fillets (cod, saithe or haddock), skinnedcut into 4 cm pieces
- 1 tbsp lemon juice
- 3 tbsp plain flour
- ⅔ oz butter
For the mustard sauce
- ⅔ oz butter
- 1 tbsp plain flour
- 1 cup fish or vegetable stock
- ½ cup single cream
- 1 tbsp medium-hot mustard
- 1 tbsp wholegrain mustard
- 2 tbsp chopped dill
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Method
0/6 doneStep 1: Heat 3 tbsp of the 4 tbsp vegetable oil in a large frying pan over a medium-high heat. Lay in the 1 ¾ lb waxy potatoes, boiled in their skins and chilled in one layer and fry without stirring for 8 minutes, until golden underneath.
8 minStep 2: Turn the potatoes, add the 1 onion and fry for 8–10 minutes more, turning now and then, until crisp and the onion is soft. Season with the 1 tsp salt and ½ tsp dried marjoram and keep warm in a low oven.
10 minStep 3: For the sauce, melt the ⅔ oz butter in a small pan, stir in the 1 tbsp plain flour and cook for 1 minute. Whisk in the 1 cup fish or vegetable stock and ½ cup single cream and simmer for 5 minutes until it coats a spoon. Stir in both mustards (1 tbsp medium-hot mustard, 1 tbsp wholegrain mustard) and the 2 tbsp chopped dill; do not let it boil again or the mustard turns bitter.
7 minStep 4: Sprinkle the 1 ⅓ lb white fish fillets (cod, saithe or haddock), skinned with 1 tbsp lemon juice, then dust lightly with 3 tbsp plain flour. Wipe the potato pan, heat the remaining 4 tbsp vegetable oil and the ⅔ oz butter over a medium-high heat.
2 minStep 5: Fry the fish for 2–3 minutes a side, until golden and the flesh is opaque all the way through and flakes when pressed. Common mistake: turning the pieces too early; they stick and break until the crust has formed.
6 minStep 6: Arrange the fish on the potatoes and pour the mustard sauce around, not over, so the potatoes stay crisp.
1 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 34 g
- Carbs
- 40 g
- Fat
- 24 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hamburger Pannfisch take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of waxy potatoes, boiled in their skins and chilled?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of onion?
- 2 shallots per onion.
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