Home Cook Together. Celebrate Life.

GermanAuthentic Cuisine

Fischfrikadellen

Serves 4 to 6 Entree seafood, Fish

Fischfrikadellen

Fischfrikadellen, a cherished staple along Germany's Baltic coast, brings the sea to the table in a way that feels both familiar and inviting. Traditionally made without fanfare, it relies on simple, fresh ingredients, capturing the essence of home cooking. The use of butter or clarified butter ensures a rich flavor, while a generous hand with salt speaks to the dish's roots in a region where fish is a way of life. This recipe reflects how a family cook would naturally prepare it, without hesitation or apology for a second helping.

Biting into a Fischfrikadelle should offer a delicate balance of moist white fish and aromatic dill, with the slight crunch of a golden-brown crust. The subtle sweetness of onion and the soft texture from a day-old roll bring layers of comfort. A touch of remoulade on the side, creamy and tangy, complements the frikadelle perfectly. Each bite is a nod to the Baltic's uncomplicated, yet deeply satisfying, culinary tradition.

Ingredients

  • 500 gwhite fish fillets — minced
  • 1day-old roll — soaked
  • 1egg
  • 1onion — finely chopped
  • 2 tbspfresh dill
  • for fryingclarified butter
  • Remoulade — to serve
  • to tastefine sea salt and black pepper

Method

  1. Begin by cleaning and drying 500 g of white fish fillets thoroughly. This ensures that the fish will sear or poach cleanly, preventing any excess moisture from interfering with the cooking process.
  2. Take a day-old roll and soak it in water for a few minutes until it softens. Once softened, squeeze out the excess water and set the roll aside. This will add moisture and binding to the frikadellen.
  3. Finely chop 1 onion and sauté it in a pan with 2 tablespoons of clarified butter over medium heat. Cook until the onion becomes translucent and fragrant, but not browned, as this will form the aromatic base for the frikadellen.
  4. In a mixing bowl, combine the cleaned fish fillets, softened roll, sautéed onion, 1 egg, and 2 tablespoons of fresh dill. Mix well until the ingredients are fully incorporated, ensuring a uniform texture for the patties.
  5. Season the mixture with fine sea salt and black pepper to taste. It's important to taste a small amount to ensure the seasoning is balanced before shaping the patties.
  6. Shape the mixture into small patties, about the size of your palm. Ensure they are compact and even, as this will help them cook uniformly.
  7. Heat additional clarified butter in a pan over medium heat. Once the butter is hot, add the fish patties and cook them until they are golden brown on the outside and just opaque in the center. The patties should have a firm texture and a slight spring when pressed.
  8. Serve the Fischfrikadellen immediately with a side of remoulade and boiled potatoes. The contrast of the crispy exterior and the tender interior, along with the fresh dill flavor, makes for a satisfying meal.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore German cuisine