German cuisine · Fish & Seafood

Hamburg Pannfisch

Pan-fried cod and salmon cubes served over crispy fried potatoes and topped with a smooth mustard sauce.

Ingredients · for 4 servings

• 300g cod fillet
• 300g salmon fillet
• 800g potatoes
• 1 onion
• 3 tbsp medium-hot mustard
• 200ml cream
• 200ml fish stock
• 2 tbsp flour
• 60g butter
• 1/2 bunch dill
• 1 lemon
• Salt, pepper

Instructions

1. Boil the potatoes in their skins until soft at least 1 hr. ahead, let cool, peel and cut into 5mm thick slices.
2. Heat half the butter in a wide pan and fry the potato slices over medium heat for 12–15 min. until golden brown, turning only every few minutes; season with salt and keep warm.
3. Pat the cod and salmon dry, cut into 3cm cubes, season with salt and pepper and dust lightly in flour.
4. Foam the remaining butter in a second pan and fry the fish cubes for 3–4 min. until golden on the outside and just barely translucent inside; remove.
5. Sauté the finely diced onion in the pan drippings for 2 min. until translucent, deglaze with fish stock and cream, stir in the mustard and simmer uncovered for 5–6 min. until the sauce coats the back of a ladle.
6. Gently fold the fish and fried potatoes into the sauce, season with lemon juice, sprinkle with chopped dill and serve immediately.