Pannfisch
Pannfisch pairs pan-fried white fish with browned potatoes and a warm mustard sauce. This skillet version is crisp-edged, creamy, and distinctly northern German.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Dust fish pieces lightly with flour, salt, and pepper.
Brown sliced potatoes in a skillet until crisp at the edges.
Pan-fry the fish until golden and just cooked through.
Whisk butter, flour, stock or milk, and mustard into a warm sauce.
Serve fish and potatoes from the skillet with mustard sauce, dill, and lemon.
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