in Germany

Panfish

updated

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Ingredients for 4 servings:

  • 750 g cod fillet(s) or pollock
  • lemon juice
  • Salt
  • 4 tbsp butter or margarine
  • 1 onion(s)
  • 500 g potatoes, boiled (jacket potatoes)
  • 4 eggs
  • 200 g cheese, medium-aged Gouda
  • herbs, fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with curdled eggs and cheese

Cut the fish into large cubes. Drizzle with lemon juice and season with salt. Fry in butter in a large pan until golden brown all over. Don’t overcook, or the cubes will fall apart. Remove from the pan and keep warm. Slice the potatoes and fry them with the finely chopped onions in the remaining butter until golden brown, then season lightly with salt. Arrange the fish cubes on top. Crack the eggs open and glide them over the fish, ensuring the yolk remains intact. Sprinkle with freshly grated cheese. Cover and cook over low heat until set. Serve with garden herbs. Serve with a green salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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