Hamburger Fish Pan

This Hamburger fish pan recipe is a savory dish that is a wonderful tasting and satisfying treat for cold winter evenings. The combination of fish pieces, mussels, spring 

onions, pan fried potatoes all prepared in a lovely cream sauce is just so yummy and we all had to have a second helping :-)


Preparation time: 20 minutes 
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Cooking time: 40 minutes
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Resting time: 0 minutes
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Total time needed: 60 minutes
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Grade of Difficulty: standard

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Serves 4



This recipe was inspired b Flowerbomb. You can find her recipe in German language here



Ingredients
for
Hamburger Fish Pan

  • 250 gram / 8.8 oz tuna or other firm fleshed fish of your choice, cut into bite sized chunks
  • 250 gram / 8.8 oz swordfish or other firm fleshed fish of your choice
  • 250 gram / 8.8 oz Miesmuscheln (Black mussels) without shells
  • 5 medium to large potatoes, chopped into small cubes
  • 50 gram / 1.76 oz bacon, diced
  • 4 tbsp. olive oil
  • 1 egg
  • 5 tbsp. wheat flour
  • 1 cup frozen maize / corn kernels
  • 1 bunch spring onions, chopped into rings
  • 2 cloves of garlic, finely chopped
  • 1 cup vegetable stock
  • 1 tsp. yogurt mint sauce (optional)
  • 1/2 tsp. palm sugar (optional - use brown sugar instead)
  • Salt and pepper to taste



Directions

  • Add raw egg, 1 tbsp. milk, salt, pepper and 1/2 tsp. sugar to a bowl and using a whisk mix well
  • Add flour to a second bowl
  • Roll fish pieces and mussels first in the flour and than in the egg mixture
  • Add 2 tbsp. oil to a skillet / pan and switch stove plate to medium hot heat
  • Add fish and mussels and saute on all sides for 10 minutes or till they are golden brown
  • Remove from stove and put aside for the time being
  • Add potato cubes to the pan, cove with lid and saute for 10 minutes, stirring them frequently
  • Remove lid and saute another 15 minutes untils they are crispy and golden brown
  • In the meantime add 2 tbsp. oil and diced bacon to another pan and saute on medium hot heat till bacon begins to become crispy
  • Add the spring onions and saute for 3 minutes, stirring frequently
  • Sprinkle 2 tbsp. of flour over the bacon and onions and while stirring saute for another minute
  • Quench heat with vegetable stock and fresh cream
  • Add maize kernels, garlic, salt, pepper, mustard and yogurt mint sauce, stir briefly and cover with lid
  • Once the sauce is beginning to boil again, reduce heat to low and let it simmer for 5 minutes
  • Add fish and mussels and let all simmer for another 5 minutes
  • Finally add the potatoes, carefully mix all ingredients and serve Hamburger fish pan hot



Hamburger Lobscouse (Labskaus)


Red Herring Salad


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