Pannfisch with mustard sauce is a typical Hamburg dish. Originally it was a way to use up leftovers: fish from the day before went into the pan together with fried potatoes. Today I use fresh fish fillet. I lightly coat it in flour and fry it in clarified butter – hence the name: Pfannenfisch (“pan fish”) becomes Pannfisch. It’s served with mustard sauce and fried potatoes.
Which fish fillet you use isn’t that important. Just decide based on taste and on what’s available fresh and in good quality.
By the way, the mustard sauce used to be meant to mask the taste of fish that wasn’t quite fresh anymore. Fortunately, that’s no longer necessary today – so we enjoy this delicious meal all the more.
Pannfisch with Mustard Sauce
Ingredients
For the pannfisch
- 4 fresh fish fillets, e.g. redfish, pollock or salmon fillet
- 0.5 lemon
- salt, pepper
- some flour
- 2 tbsp clarified butter
For the mustard sauce
- 2 shallots
- 50 g butter
- 150 ml white wine, dry
- 500 ml fish stock
- 250 ml heavy cream
- 125 ml double cream
- 3 tbsp medium-hot mustard
- 1.5 tbsp whole-grain mustard
- 1 tsp lemon juice
- 4 lemon wedges
- 1 tsp sugar
As a side: fried potatoes (with bacon) and/or salad
Nutrition per serving, approx.: 690 kcal33 g protein13 g carbs52 g fat1 g fiber
Estimates, calculated from the ingredients.
Instructions
- If making fried potatoes / a salad, start with those first.
- Finely dice the 2 shallots and have the following ready:- 150 ml white wine + 500 ml fish stock– whisk 250 ml heavy cream together with 125 ml double cream
- Heat 50 g butter in a pan or pot and sauté the prepared diced shallots until soft.
- Deglaze with the white wine & fish stock and reduce by half to two thirds.
- Meanwhile, clean the 4 fresh fish fillets and remove any bones if necessary.
- Lightly season the fish fillets with salt and pepper, drizzle with a little lemon juice and lightly dust with flour.
- For the sauce, add the cream whisked with the double cream and reduce it slightly as well.
- Stir in 3 tbsp medium-hot mustard and 1.5 tbsp whole-grain mustard and season to taste with 1 tsp lemon juice and 1 tsp sugar.
- Heat the 2 tbsp clarified butter in a large nonstick pan and fry the fish fillets for about 2-3 minutes on each side.
- To serve, arrange the sides with the fish, the sauce and 4 lemon wedges on the plate.
Tips
- Also make sure the fish comes from sustainable fishing – the MSC label helps for a first assessment.
- If you like, you can also combine different fish fillets.
- The fried potatoes can easily be fried on the side. If that’s too stressful for you, you can put the finished fried potatoes in the oven to keep warm and finish the fish and sauce in peace.
- Storage: Store Pannfisch with mustard sauce in separate containers in the fridge and eat it within 1 to 2 days.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Pannfisch with Mustard Sauce
Which fish is best for pannfisch?
Pollock, cod or plaice are the classics. But basically any firm white fish fillet works. It’s best to use whatever your fishmonger has fresh and in good quality. You can find more fish recipes under Fish.
Where does the name pannfisch come from?
Pannfisch is Low German for “pan fish”. The dish comes from Hamburg and northern Germany and used to be a leftover meal made from the previous day’s fish and fried potatoes.
Which mustard goes into the mustard sauce?
I combine medium-hot mustard with a little whole-grain mustard. This makes the mustard sauce flavorful and gives it a nice texture.
What goes well with pannfisch?
The classic choice is fried potatoes – preferably with bacon. A fresh salad goes well with it, too, or instead.
How long does Pannfisch with mustard sauce keep?
Fish should be eaten especially quickly. Store the fish, sauce and fried potatoes separately in sealed containers in the fridge. They keep for 1 to 2 days. Reheat the sauce gently in a saucepan and the fish and potatoes in a skillet.
Can I freeze Pannfisch?
I wouldn’t recommend it. The fried potatoes turn soft after thawing, and the mustard sauce can separate. It’s better to cook just the amount you need or halve the recipe.
