Cooking recipes Regional specialties from the federal statesCooking recipes Regional specialties from the federal statesRegional specialties from HamburgRegional specialties from Hamburg

Finkenwerder plaice

A fish dish that is widespread in northern Germany is the Finkenwerder plaice. It is also known as Finkenwerder Kutterscholle or Speckscholle. The Hamburg district of Finkenwerder gives this dish its name. The fish is prepared in a pan with crispy fried bacon. Fried potatoes go well with it.

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The plaice is a flatfish (also called goldbutt) that occurs in the North Sea and the Baltic Sea, among others.

Finkenwerder plaice on a plate

Recipe plaice Finkenwerder style

Also known as cutter plaice. Typical for north German cuisine.
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Course: main dish
Cuisine: Northern Germany
Keyword: savoury
Difficulty: Experienced
Total Time: 45 minutes
Servings: 4

Ingredients & Shopping list

  • 4 plaice (ready to cook)
  • 1 lemon
  • 100 g flour
  • 150 g streaky bacon
  • clarified butter
  • 20 g butter
  • salt, pepper
  • chopped some parsley

Preparation

  • Wash the clods and pat dry. Then cut off the head and the fin hem. Incise the dark side of the skin on the left and right of the middle twice.
  • Salt and pepper the fish. Put the flour on a plate and turn the clods in it on both sides. Knock off excess flour.
  • Dice the bacon and fry it in a pan without any additional fat. Take out the bacon cubes and place on kitchen paper. Fry the clods one after the other in the bacon fat. Possibly add a little clarified butter. Place in the pan for 4 minutes on the dark side and 3 minutes on the light side.
  • The finished clods can be kept warm in the oven at 50 degrees.

Tips & Hints

Arrange the plaice on plates. Sprinkle with the bacon cubes, melted butter and parsley and top with lemon wedges.

Goes with this

Recipe perfect fried potatoes
Instructions so that they are crispy and delicious.
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Knusprige Bratkartoffeln auf einem Teller
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