📝 About This Recipe
Hailing from the historic fishing village of Finkenwerder near Hamburg, this iconic North German masterpiece celebrates the delicate, sweet flesh of fresh plaice. The dish creates a sublime contrast between the tender, buttery white fish and the smoky, salty crunch of rendered Speck and golden onions. It is a rustic yet sophisticated coastal classic that brings the brisk, savory spirit of the Baltic Sea directly to your dining table.
🥗 Ingredients
The Fish
- 4 pieces Whole Plaice (Scholle) (fresh, gutted and dark skin removed, approx. 350-400g each)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1/2 cup All-purpose Flour (for dredging)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 3-4 tablespoons Clarified Butter (Butterschmalz) (for high-heat frying)
The Finkenwerder Topping
- 150 grams Smoked Streaky Bacon (Speck) (cut into small cubes or matchsticks)
- 1 large Yellow Onion (finely diced)
- 2 tablespoons Unsalted Butter (for extra richness)
- 1/2 bunch Fresh Parsley (finely chopped)
For Garnish
- 1 piece Lemon (cut into wedges)
- 2 sprigs Fresh Dill (optional)
👨🍳 Instructions
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1
Rinse the plaice thoroughly under cold running water and pat them extremely dry with paper towels; dry fish is essential for a crispy crust.
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2
Drizzle the fish with lemon juice and season both sides generously with sea salt and freshly cracked black pepper. Let sit for 5 minutes.
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3
In a small skillet over medium heat, add the diced bacon (Speck). Cook slowly to render the fat until the bacon becomes golden and crispy.
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4
Add the diced onions to the bacon skillet. Sauté them in the rendered bacon fat until they are translucent and just beginning to turn golden brown.
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5
Stir in 1 tablespoon of butter and half of the chopped parsley into the bacon-onion mixture. Remove from heat and keep warm.
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6
Place the flour on a large flat plate. Dredge each plaice through the flour, shaking off any excess so only a very thin, even coating remains.
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7
In a very large frying pan (or two pans), heat the clarified butter over medium-high heat until it begins to shimmer.
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8
Carefully place the fish into the pan, white-side (underside) down first. Do not overcrowd; fry in batches if necessary.
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9
Fry the fish for about 4-5 minutes on the first side without moving it, until the skin is golden brown and crisp.
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10
Carefully flip the fish using a large fish spatula. Add the remaining tablespoon of butter to the pan to baste the fish.
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11
Fry for another 3-4 minutes on the second side. The fish is done when the flesh opaque and flakes easily near the bone.
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12
Transfer the cooked plaice to warmed plates.
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13
Generously spoon the warm bacon and onion mixture over the center of each fish, ensuring some of the flavored fat drizzles onto the plate.
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14
Garnish with the remaining fresh parsley and serve immediately with lemon wedges on the side.
💡 Chef's Tips
Use clarified butter (Butterschmalz) as it has a higher smoke point than regular butter and provides a superior nutty flavor. If you cannot find whole plaice, flounder or lemon sole are excellent authentic substitutes. Don't rush the bacon; rendering the fat slowly ensures the onions cook in that smoky flavor without burning. Ensure the fish is at room temperature for 15 minutes before cooking to ensure even heat distribution through the bone. If the fish is very large, you can finish it in a 160°C (320°F) oven for 5 minutes after searing to ensure it's cooked through.
🍽️ Serving Suggestions
Serve with 'Bratkartoffeln' (German fried potatoes) with marjoram for the most authentic experience. A simple side of cucumber salad (Gurkensalat) with a dill-vinegar dressing cuts through the richness of the bacon. Pair with a crisp, dry Northern German Pilsner or a chilled glass of Riesling from the Rheingau. A side of buttery boiled potatoes with parsley is a lighter, traditional alternative to fried potatoes. Provide a small bowl for the fish bones as is customary in German seafood dining.