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Scholle Finkenwerder Art

Serves 4 to 6 Entree seafood, Fish

Scholle Finkenwerder Art

Scholle Finkenwerder Art hails from Hamburg, a dish that captures the essence of northern German coastal cuisine. Traditionally enjoyed at home, this preparation reflects the straightforward yet comforting approach of local family meals, where butter or clarified butter is used generously and seasoning is a matter of instinct. There are no formal occasions, just the satisfaction of bringing it to the table as soon as it's ready.

The dish is a delightful symphony of flavors and textures. Tender plaice fillets are adorned with the briny sweetness of North Sea shrimp and the smoky richness of bacon, all balanced with a touch of lemon juice and fresh parsley. Each bite is a harmonious blend, where the buttery base melds seamlessly with the salted, peppered seafood. It's a plate meant to be savored without hesitation, inviting a second helping with no need for apology.

Ingredients

  • 4plaice fillets
  • 150 gNorth Sea shrimp
  • 80 gbacon — diced
  • 40 gbutter
  • 1 tbsplemon juice
  • fresh parsley — chopped
  • to tastefine sea salt and black pepper

Method

  1. Begin by thoroughly rinsing the 4 plaice fillets under cold water to remove any residual scales or impurities. Pat them dry with paper towels to ensure they sear nicely without steaming. Season both sides lightly with fine sea salt and black pepper, setting them aside while you prepare the other ingredients.
  2. Dice the 80 g of bacon into small pieces. In a large skillet, melt 40 g of butter over medium heat. Once the butter has melted and begins to bubble, add the bacon. Cook the bacon until it becomes crispy and releases its fat, which will take on a golden hue and emit a rich, savory aroma.
  3. Add the 150 g of North Sea shrimp to the skillet with the bacon. Sauté the shrimp gently in the bacon fat for about 2 minutes, or until they turn pink and opaque. This brief cooking time ensures the shrimp remain tender and juicy.
  4. Carefully place the plaice fillets into the skillet, skin-side down. Cook them in the bacon and shrimp mixture for about 3-4 minutes on the first side, or until the edges of the fish turn opaque and the skin crisps up slightly. Flip the fillets gently and cook for another 2 minutes on the other side, just until the fish is opaque throughout and flakes easily with a fork.
  5. Drizzle 1 tablespoon of lemon juice over the cooked fish and seafood mixture. This will brighten the flavors and cut through the richness of the butter and bacon. Sprinkle freshly chopped parsley over the dish for a fresh, herbal note.
  6. Taste the dish and adjust the seasoning with additional fine sea salt and black pepper if necessary. Serve the Scholle Finkenwerder Art immediately, accompanied by boiled potatoes, allowing the buttery sauce to mingle with the potatoes for a classic Hamburg experience.
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.

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