German Fish Skillet Recipes

GERMAN FISH WITH MUSTARD SAUCE

Steps:

• Place water, lemon, onions, carrots, bay leaves, peppercorns in a deept skillet and bring to a boil over high heat.
• Add fish in a single layer.
• Reduce heat to low and simmer, covered, for about 10 minutes or until fish flakes easily.
• Save the cooking liquid for the sauce.
• Place fish on a warm platter.
• To make the mustard sauce, melt butter in a small saucepan.
• Add flour, a little at a time, stirring well.
• Stir in liquid from fish.
• Add mustard, salt and sugar. Stir well.
• Remove from heat, add 1 tablespoon of the cream or milk. Sauce should be smooth and creamy. If sauce is too thick, add more cream or milk.

GERMAN PERCH (DEUTSCHER BARSCH)

Steps:

• Marinate the cleaned, washed perch in a mixture of lemon juice and grated onion for 1 hour.
• Pat dry, brush on both sides with oil and dredge lightly in breadcrumbs. (You may prepare either whole fish or fillets this way.).
• Heat butter in a skillet and when hot enough for bubbling to subside, add fish.
• Fry quickly, turning once, until golden brown on both sides.
• Place on a heated platter.
• Add 1 tablespoon butter to skillet and when hot and bubbling, add minced scallions or chives.
• Saute a minute or two, then add lemon juice, salt and pepper and parsley. Let come to a boil and spoon over fish.