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Mutti's Fricasseed Fish

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What's fricasseed fish, aka Fischfrikassee?

It's poached fish served in a cream sauce - a delicious way to cook cod, haddock, or sole!

Fricasseeing is a method of cooking whereby you cut meat or fish into pieces and then stew in gravy.

In this recipe, the fish is poached in a stock and then the stock is used to make a creamy gravy.

There's just something about having gravy that's so German!

Serve this with rice or boiled potatoes and cucumber salad for a traditional German meal.

Mutti's Fricasseed Fish Recipe

Ingredients:

  • 1¾ lbs fish fillets
  • 1 carrot, chopped
  • 1 leek, chopped
  • 1 celery stalk, chopped
  • 1 onion, quartered
  • 3 peppercorns
  • 1 bay leaf
  • ½ lemon or 1 Tbsp lemon juice
  • 3 tbsp butter
  • 1 small onion, finely chopped
  • ¼ cup flour
  • ½ cup half-and-half cream
  • salt, pinch sugar
  • ½ can sliced mushrooms (Mutti LOVED mushrooms!)
  • dill to garnish

Instructions:

  • Put chopped carrot, leek, quartered onion, peppercorns, bay leaf, ½ tsp salt, and lemon into large saucepan. Add four cups of water and stir. Bring to boil, cover, and simmer about 15 minutes. Remove from heat.
  • Place fish fillets into liquid in saucepan. Bring to gentle simmer and poach for about 10 minutes.
  • Carefully remove fish and set aside.
  • Strain poaching liquid and set aside.
  • In large saucepan, melt butter. Add onion and sauté until lightly browned.
  • Stir in flour until smooth. Add 2½ cups strained poaching liquid and cream. Cook 5 minutes, stirring constantly.
  • Add mushrooms. Season with salt and sugar.
  • Cut fish into large pieces. Carefully place fish in sauce without breaking. Spoon sauce over fish. Garnish with chopped dill.
  • Makes 4 - 6 servings.

Hints:

  • Use cod, sole, or haddock fillets
  • Add ½ cup white wine to stock when poaching fish
  • Add 1 Tbsp capers and small can of asparagus tips with the mushrooms

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