Pannfisch
Pan-fried fish served with mustard sauce, potatoes and vegetables.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Pannfisch, translating to 'pan fish', originates from Northern Germany, particularly Hamburg and the surrounding coastal regions. It developed as a way to utilize leftover fish from previous meals, minimizing waste and creating a hearty, flavorful dish. It reflects the region's long history of fishing and maritime trade.
Pannfisch is considered a classic comfort food in Northern Germany, often found on the menus of traditional restaurants and pubs. It embodies the region's culinary focus on fresh, simple ingredients and resourcefulness.
Coastal Heritage
Reflects the importance of fishing and the sea in the culture and economy of Northern Germany.
Resourcefulness
Demonstrates a practical approach to cooking and minimizing food waste, a common theme in traditional German cuisine.
Restaurant Staple
A popular dish found on the menus of many traditional restaurants in Northern Germany, particularly in Hamburg.
Pannfisch offers a delightful balance of textures and flavors. The crispy, pan-fried fish contrasts with the creamy, tangy mustard sauce, complemented by the comforting starchiness of potatoes and the freshness of vegetables.
The dominant flavors are savory and slightly acidic. The fish provides a mild, delicate taste that's enhanced by the butter or oil used for frying. The mustard sauce adds a creamy, tangy, and slightly spicy element, depending on the type of mustard used. The potatoes offer a neutral base, while pickled gherkins or other pickled vegetables contribute a briny, sour note.
Fish Selection
Use a mix of firm white fish such as cod, haddock, or pollock for the best texture and flavor. Ensure the fish is fresh and boneless.
Mustard Sauce
Adjust the mustard sauce to your preference. A combination of Dijon and German mustard can create a complex flavor. Fresh dill or parsley can add a refreshing touch.
Potato Preparation
Use waxy potatoes that hold their shape well when boiled. Roasting them instead of boiling can add a richer flavor.
Vegetable Variety
Pickled gherkins and beetroot are traditional accompaniments, but caper berries and onions also work well. Consider lightly pickling the onions beforehand.
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