Region: Northern Germany
This is generally an easy to prepare (and while I failed to make it look appealing in the photography above) and very delcious fish dish. The baked fish and the fresh salad with apples, pickels and cream balance very well on the palate.
Preparing it looks difficult at first glance but if you follow my instructions your will be on the save side.
Combine healthy white fish filet in a crunchy panade, a fresh sweet and sour salad made with apples and pickled cucumbers and potatoes.
This is simplicity at its tasty best. You truly have to try this one.
Serves: 2-3 Difficulty: Medium Preparation time: 60 minutes
For the Fish:
- 400 g (14 oz) of white fish filet (e.g. Sole, Halibut, Pikeperch or Ling)
- 100 g (3. 5 oz) fine bread crumbs
- 100 g (3. 5 oz) (or as needed) of plain flour
- 2 whole eggs (beaten)
- Freshly ground salt and pepper (to taste)
For the Salad:
- 2 large Apples (use green or sour apples)
- 4 medium sweet & sour pickled cucumbers
- 3 TBS Mayonnaise (I use Miracle Whip, low fat)
- 2 small extremely finely chopped (or grated) onion
- 1 TS (or to taste) medium hot mustard
- 100 g (3. 5 oz) full fat Yogurt
- 100 g (3. 5 oz) whipping cream (not whipped)
- 5 twigs (or to taste) fresh, (fine leaf) parsley
- 4 twigs of finely chopped dill
- TBS white wine vinegar
- a pinch of sugar (or to taste)
For the Potatoes:
- 500 g (17. 5 oz) of hard boiling, young potatoes
- 1 TBS Salt
- For the decoration:
- 2-3 Stems of wild chives
- one (organic) lemon cut into quarter wedges
- 3-4 twigs of dill (one per plate)
- 100g (3. 5 oz) of North Sea or cold water shrimps
- 50 g (1. 7 oz) fine Bacon Bits
- 1 small, finely chopped onion
- 1 TBS of Butter
Start with the potatoes:
Thoroughly wash 500 g (17. 5 oz) of hard boiling, young potatoes. Do not peel them. In a pot with 1 TBS of Salt and bring to a boil on full power. Once boiling, reduce heat to 1/3 of the original power and let simmer for 15 minutes or until soft.
In the meantime prepare the salad:
Roughly chop 2 large sour (green) apples and 4 medium sized sweet and sour pickled cucumbers. Place into a glass or plastic mixing bowl (no metallic bowls, please).
Finely chop 2 small onions (or one medium onion, or half a large onion) and add to mixture.
Finely chop 5 twigs of fresh flat leaf parsley and 4 twigs of fresh dill and add to mixture.
3 TBS of Mayonnaise,
1 TS of medium hot mustard,
100 g (3. 5 oz) full fat yogurt,
100 g (3. 5 oz) cream (whipping cream, not whipped),
1 TBS (or to taste) white wine vinegar or juice that came with the pickled cucumbers
Mix everything well and place in fridge for 15 minutes while preparing the rest.
Take out to of fridge after 15 minutes and season with sugar, salt and pepper as needed.
Use sugar if it is too sour, use salt to give it a good kick (you wil
l be combining it with unsalted potatoes so a bit more salt than usual is not a bad thing), use freshly ground pepper sparingly as this is not a meat dish. Place in fridge again.
By now your potatoes should be ready. Don’t let the potatoes get too soft. Dump hot water and fill pot with cold water once. Dump the cold water and set potatoes aside.
Preparing the Fish:
Prepare three large plates:
100 g (3. 5 oz) or more as needed with plain flour
One with 2 whole eggs, beaten with a fork
One with 100 g (3. 5 oz) or more as needed of very fine bread crumbs mixed with salt and pepper
Rinse the fish under running water and dry off with a paper towel.
Turn in flower until well covered
Turn in egg mixture until well moist on both sides
Turn in bread crumbs and press the crumbs onto the fish until evenly covered
Do this with all filets and set aside.
Heat a frying pan with olive oil or clarified butter.
Temperature management is important. You have a breading that you do not want to go dark brown and you have a fish filet that is very delicate.
2/3 of the power of your plate is a good guidance. Don’t let it go too hot.
Place the fish into medium hot olive oil or clarified butter. Bake for 1-3 minutes on each side making sure the breading does not turn too dark.
Once browned on both sides place in oven at 130°C or 265° F to keep warm
Place plates in the oven as well to heat them up.
Use the same pan that you have used for the fish. Unless there is burned residue, do not clean the pan.
Add a tablespoon of pure butter at medium to low heat. Once the butter is dissolved add bacon and unions and let them glaze for 2 3 minutes. Once glazed at shrimps. Crank up heat for 1-2 minutes to make things nice and brown but not burned.
Bringing everything together:
Place your plates in front of you. Place fish at 11 o’ clock. Place potatoes at 7 o’clock- Open up one potato.
Place salad at 3-6 o’clock and a bit over the open potato.
Place a lemon quarter on the fish.
Decorate everything with chives, parsley and dill as you see fit.
Serve with a cold beer, a cold white wine (anything but Chardonnay)