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German Fricasseed Fish – Oma's Fischfrikassee

Oma Gerhild

by: Gerhild Fulson  / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.

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

Fricasseed white fish fillet topped with creamy mushroom herb sauce, served with parsley potatoes on a white plate.Tender white fish in a rich mushroom cream sauce, paired with buttery parsley potatoes—simple elegance, German-style.

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! And this one has mushrooms because that was my Mutti's favorite, as well as mine.

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

Ready to make this fricasseed fish?

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German Fricasseed Fish – Oma's Fischfrikassee

Fricasseed fish, aka Fischfrikassee, is poached fish served in a cream sauce - a delicious way to cook cod, haddock, or sole!

Prep Time:

15 miutes

Cook Time:

30 minutes

Total Time:

45 minutes

Servings:

makes 4 to 6 servings

Ingredients:

  • 1¾ pounds fish fillets
  • 1 carrot, chopped
  • 1 leek, chopped
  • 1 celery stalk, chopped
  • 1 onion, quartered
  • 3 peppercorns
  • 1 bay leaf
  • ½ lemon or 1 tablespoon lemon juice
  • 3 tablespoons 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!)
  • parsley or dill to garnish

Instructions:

  1. Put chopped carrot, leek, quartered onion, peppercorns, bay leaf, ½ teaspoon 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.
  2. Place fish fillets into liquid in saucepan. Bring to gentle simmer and poach for about 10 minutes.
  3. Carefully remove fish and set aside.
  4. Strain poaching liquid and set aside.
  5. In large saucepan, melt butter. Add onion and sauté until lightly browned.
  6. Stir in flour until smooth. Add 2½ cups strained poaching liquid and cream. Cook 5 minutes, stirring constantly.
  7. Add mushrooms. Season with salt and sugar.
  8. Cut fish into large pieces. Carefully place fish in sauce without breaking. Spoon sauce over fish. Garnish with chopped parsley or dill.

Notes/Hints:

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

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