📝 About This Recipe
Seelachs, or Pollock, is a beloved staple of German coastal cuisine, prized for its lean, flakey texture and delicate flavor. This recipe honors the traditional 'Hausfrauenart' style, featuring a golden, flour-dusted crust and a velvety mustard cream sauce that balances richness with a bright herbal finish. It is a comforting, soul-warming dish that perfectly captures the rustic elegance of a North Sea harbor bistro.
🥗 Ingredients
The Fish
- 800 grams Seelachsfilet (Saithe/Pollock) (fresh, skinless, cut into 4 equal portions)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1/2 cup All-purpose flour (for dredging)
- 3 tablespoons Clarified butter (Butterschmalz) (for frying; provides high smoke point and buttery flavor)
- 1 teaspoon Fine sea salt (to taste)
- 1/2 teaspoon White pepper (freshly ground)
Mustard-Dill Sauce
- 1 piece Shallot (very finely minced)
- 200 ml Heavy cream (Sahne) (at room temperature)
- 100 ml Fish stock or vegetable broth (low sodium)
- 50 ml Dry white wine (Riesling) (optional, for deglazing)
- 2 tablespoons Medium-hot German mustard (Mittelscharfer Senf) (like Bautz'ner or Thomy)
- 1 tablespoon Whole grain mustard (for texture)
- 1/2 bunch Fresh dill (finely chopped, stems removed)
- 1 tablespoon Unsalted butter (cold, to finish the sauce)
Garnish
- 4 pieces Lemon wedges
- 1 sprig Fresh parsley (for color)
👨🍳 Instructions
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1
Rinse the Seelachsfilets under cold running water and pat them thoroughly dry with paper towels. This is crucial for achieving a crisp crust.
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2
Drizzle the fish with lemon juice and season both sides evenly with sea salt and white pepper. Let sit for 5-10 minutes.
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3
Place the flour in a shallow dish. Dredge each fillet in the flour, shaking off the excess so only a very thin, translucent coating remains.
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4
Heat the clarified butter in a large non-stick skillet over medium-high heat until it begins to shimmer.
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5
Carefully place the fillets in the pan. Fry for 3-4 minutes on the first side until golden brown and crisp. Avoid moving them too much to ensure a good sear.
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6
Flip the fillets gently using a fish spatula and cook for another 2-3 minutes on the other side. The fish should be opaque and flake easily. Remove fillets to a warm plate and cover loosely with foil.
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7
In the same pan (wipe out excess burnt flour if necessary, but keep the juices), add the minced shallots and sauté for 1-2 minutes until translucent.
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8
Deglaze the pan with the white wine (if using) or a splash of broth, scraping up the flavorful browned bits from the bottom.
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9
Pour in the remaining fish stock and heavy cream. Bring to a gentle simmer and let reduce by about one-third, roughly 4-5 minutes.
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10
Whisk in both types of mustard until the sauce is smooth and creamy. Reduce heat to low to prevent the mustard from turning bitter.
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11
Stir in the fresh chopped dill and whisk in the cold tablespoon of butter to give the sauce a professional glossy finish.
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12
Taste the sauce and adjust seasoning with salt, pepper, or an extra teaspoon of mustard if desired.
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13
Plate the warm Seelachsfilets, generously spooning the mustard-dill sauce over the bottom half of the fish to keep the top crust crispy.
💡 Chef's Tips
Always pat the fish bone-dry before flouring; moisture is the enemy of a crispy crust. Use clarified butter (Butterschmalz) instead of regular butter to prevent burning at the high temperatures needed for searing. Do not boil the sauce vigorously once the mustard is added, as high heat can cause the mustard's flavor to degrade. If the sauce is too thick, add a tablespoon of water or broth; if too thin, simmer for an extra 2 minutes before adding the dill. If you can't find Seelachs (Saithe), Cod or Haddock are excellent authentic substitutes.
🍽️ Serving Suggestions
Serve with 'Salzkartoffeln' (boiled salted potatoes) or a warm German potato salad. A side of buttery green beans or a crisp cucumber salad (Gurkensalat) with vinegar and dill provides the perfect acidity. Pair with a chilled dry German Riesling or a crisp Grauburgunder (Pinot Gris). For a true pub-style experience, serve with a cold Pilsner beer. Add a dollop of fresh horseradish on the side for an extra spicy kick.