Hamburg pan-fried fish
Yesterday’s fish in the pan with fried potatoes and mustard sauce — harbour cooking.
- Time
- 40 min
- Effort:
- medium
- Origin
- Hamburg
- Season
- all year
- fish
- classic
- budget
Ingredients for 4 portions
600 gpollock fillet
800 gpotatoes · cooked
2onions
3 tbspmedium mustard · wholegrain
200 mlcream
100 mlvegetable stock (instant)
3 tbspbutter
2 tbspplain flour
1lemons
2gherkins
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Cereals containing gluten
- Fish
- Milk (incl. lactose)
- Celery
- Mustard
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 590 kcal |
|---|---|
| Protein | 36 g |
| Fat | 28 g |
| Carbohydrates | 45.2 g |
| of which sugar | 7.6 g |
| Fibre | 4.5 g |
| Salt | 1 g |
Not counted because listed without a quantity: salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Slice the potatoes and fry crisp with the onions in butter, keep warm.
- 2
Cut the fish into pieces, salt, dust with flour and fry in the same pan 3 minutes per side.
- 3
For the sauce bring the stock and cream to the boil, stir in the mustard, reduce for 5 minutes, season with lemon.
- 4
Serve the fish on the fried potatoes with the mustard sauce and gherkin.