German Fricasseed Fish – Oma's Fischfrikassee

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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!

Ingredients:

For Poaching The Fish:

• 1 carrot, chopped
• 1 leek, chopped
• 1 celery rib, chopped
• 1 onion, quartered
• 3 peppercorns
• 1 bay leaf
• ½ teaspoon (3 grams) salt
• ½ lemon or 1 tablespoon (15 milliliters) lemon juice
• 1¾ pound (795 grams) cod, haddock, or sole fillets

For The Sauce:

• 3 tablespoons (42 grams) butter
• 1 small onion, finely chopped
• ¼ cup (33 grams) all purpose flour
• 2½ cups (600 milliliters) reserved poaching liquid
• ½ cup (120 milliliters) half and-half cream
• ½ 9.6-ounce (284 milliliters) can sliced mushrooms
• salt, to taste
• 1 pinch sugar
• chopped fresh parsley or dill, to garnish

Instructions:

For The Fish:

1. Put the carrots, leeks, celery, onions, peppercorns, bay leaf, salt, and lemon in a large saucepan. Add 4 cups (960 milliliters) of water and stir.
2. Bring to a boil, cover, and simmer for about 15 minutes. Remove from the heat.
3. Place the fish fillets in the saucepan. Return to the heat, bring to a gentle simmer, and poach for about 10 minutes.
4. Carefully remove the fish and set aside.
5. Strain and reserve the poaching liquid, and set aside.

For The Sauce:

1. In a large saucepan, melt the butter. Add the onions and sauté until they’re lightly browned.
2. Stir in the flour until smooth.
3. Add the reserved poaching liquid and cream, and cook for 5 minutes, stirring constantly.
4. Stir in the mushrooms and season with salt and sugar.
5. Cut the fish into large pieces. Carefully place the fish in the sauce without breaking it, and spoon the sauce over the f ish. Let it sit over a very low heat for a minute or so to let the fish warm up.
6. Garnish with parsley or dill to serve.

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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Updated on December 29, 2025