Hamburger Fish Pan

This Hamburger fish pan recipe is a savory dish that is a wonderful tasting and satisfying treat for cold winter evenings. 

As it name suggests this this kind of dish originated in the German city of Hamburg but similar recipes are popular all around northern Germany where there is always a fresh supply of fish and shellfish available. The combination of firm and juicy fish pieces, mussels, spring 

onions and 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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