German Fricasseed Fish – Oma's Fischfrikassee
Fricasseed fish is poached fish in a cream sauce - a delicious way to serve cod, haddock, or sole!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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. Strain poaching liquid and set aside.
- 4
In large saucepan, melt butter. Add onion and sauté until lightly browned.
- 5
Stir in flour until smooth. Add 2½ cups strained poaching liquid and cream. Cook 5 minutes, stirring constantly.
- 6
Add mushrooms. Season with salt and sugar.
- 7
Cut fish into large pieces. Carefully place fish in sauce without breaking. Spoon sauce over fish.
- 8
Garnish with chopped parsley or dill.