| Prep: 20 mins | Cook: 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 510 | 28g | 12g | 24g |
| sugars | fibre | protein | salt |
| 6g | 2g | 43g | 1.8g |
Why I Love German Finkenwerder Plaice
As a culinary enthusiast with a deep love for different cuisines, it’s always exciting to experiment, evolve, and serve up soul-soothing meals. One of my all-time favorite dishes is the delectable German recipe Finkenwerder Plaice. With generous portions of plaice fillets cooked to perfection with a mix of aromatic spices and a burst of fresh ingredients, this dish truly showcases the brilliance of German culinary traditions.
A Walk Through Memory Lane With Finkenwerder Plaice
Coming from Colorado, it was unusual for me to fall in love with a dish from the northern part of Germany, known for its fish dishes. However, the moment I tasted Finkenwerder Plaice for the first time, it was love at first bite. This fish dish, enriched with the subtlety of sliced onions, slowly caramelized, and elevated with the bold flavors of smoked bacon, reminded me of the comfort of home-cooked meals. It brought back memories of family trout dishes cooked in butter and complemented with the perfect blend of seasoning, just as this recipe does.
The Symphony of Flavors
Just like in my favorite game meats recipes, the success of Finkenwerder Plaice lies in treating the main ingredient—plaice fillets—with respect and transforming it into a culinary delight. The fertile oceans of Germany have been providing high-quality plaice for decades and the inclusion of this ingredient in the recipe is a celebration of its rich cultural heritage, much like the trout is to Colorado.
This dish draws parallels to the pan-fried Colorado Trout. Both dishes showcase the subtlety of the fish, amplified by a symphony of flavors from fresh ingredients. Properly cooked, they develop a crisped exterior while housing a tender, flaky interior that pairs beautifully with bacon’s smokiness and the freshness of dill and tomatoes.
German chef Karlheinz Hauser, renowned for his delicious and hearty meals, has always been a source of inspiration for combining traditional components in unique ways similar to this recipe. He exquisitely brings out an incredible balance of flavors by nurturing each ingredient to its full potential.
When served with traditional German side dishes like Bratkartoffeln (pan-fried potato) or a well-dressed salad, Finkenwerder Plaice creates a comforting and hearty meal. Simultaneously, it pairs beautifully with a dry white wine, enhancing the overall culinary experience.
As they say, the heart of a dish lies in its ingredients and the magic that happens when they come together. The dish here doesn’t just fill you up—it nourishes your soul. Much like my other culinary creations, Finkenwerder Plaice reflects the love for cooking and the joy-of serving hearty meals to loved ones.
What You’ll Need
- 6 plaice fillets, about 14 ounces each
- 1 tablespoon of salt
- 1/2 teaspoon of pepper
- 1/2 cup of all-purpose flour
- 1/2 cup of unsalted butter
- 3 onions, thinly sliced
- 1 cup of dry white wine
- 8 ounces of smoked bacon, finely chopped
- 1/2 cup of chopped fresh dill
- 4 ripe tomatoes, sliced
- 2 tablespoons of lemon juice
Method
Step One
Begin by seasoning the 6 plaice fillets with 1 tablespoon of salt and 1/2 teaspoon of pepper. Make sure to do this evenly on both sides.
Step Two
Dredge each of the seasoned fillets in the 1/2 cup of all-purpose flour, shaking off any excess.
Step Three
Heat the 1/2 cup of unsalted butter in a large sauté pan over medium heat. Once the butter has melted, add the fillets to the pan. Cook until they are golden brown on both sides, which should be about 2-3 minutes per side. Once cooked, remove the fillets from the pan and set them aside in a warm place.
Step Four
In the same pan, add the three thinly sliced onions and sauté until they begin to soften. This will take around 5 minutes. Then add 1 cup of dry white wine and bring the mixture to a boil. Lower the heat slightly and let the wine reduce by half.
Step Five
Add 8 ounces of finely chopped smoked bacon to the pan and cook it with the onions until it’s crispy. Stir in the 1/2 cup of chopped fresh dill.
Step Six
Gently place the fillets back into the pan, arranging the 4 sliced ripe tomatoes over them. Allow this to simmer for a few minutes. Just before serving, sprinkle 2 tablespoons of lemon juice over the top to enhance the flavors.
Step Seven
Serve hot, with a side of potatoes or bread of your choice. Enjoy your Finkenwerder Plaice!
