Skip to content

Fish, European

Finkenwerder plaice with warm potato salad

Finkenwerder plaice is a pan fried fish fillet with bacon and shrimp, served with a warm potato salad, a specialty from the port of Hamburg. It serves 4, takes 45 minutes, and calls for medium skill, at about €4.10 per person. The key is cooking the fish just enough so it stays thin and crisp without overcooking.

Tonight we're heading to the port of Hamburg with Finkenwerder plaice, pan fried in butter with crispy bacon and small shrimp, served with a warm potato salad.

Finkenwerder plaice with warm potato salad
Total time
45 min
Difficulty
Medium
Cost per person
€4.10
Calories per person
860 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall

Plaice is a flat fish with delicate, fine flesh that pairs well with crispy bacon and soft shrimp. Once dusted in flour and pan fried in butter, it develops a light golden crust that contrasts nicely with its tender flesh. The smoky bacon echoes the fishing ports of northern Europe, where this dish comes from.

This is a dish to make when you have a bit of time on your hands, for a relaxed Sunday dinner or when hosting without too much fuss. The warm potato salad, sharpened with a touch of mustard, adds comfort and rounds out the fish without weighing it down. Expect a cozy meal that's a nice change from your usual fish recipes.

The ingredients

4 people

Fish counter

  • Plaice fillets 8
  • Cooked peeled shrimp 150 g

Pantry

  • Flouroften in the pantry 4 tbsp
  • Vinegaroften in the pantry 2 tbsp
  • Oiloften in the pantry 3 tbsp
  • Mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Smoked bacon bits 150 g

Dairy

  • Butter 60 g

Fruits and vegetables

  • Firm fleshed potatoes 1 kg
  • Onion 1
  • Parsley 4 sprigs
  • Lemon 1

Allergens Fish, Shellfish, Lactose, Gluten, Mustard

The step by step recipe

  1. Boil the potatoes in water, peel them, and slice them. 20 min

    Slice them while still warm, they absorb the dressing better.

  2. Mix vinegar, oil, mustard, chopped onion, salt, and pepper, pour over the potatoes, and let sit. 10 min

    A bit of warm water in the dressing makes the salad softer.

  3. Salt the plaice fillets and dust them with flour.

    Shake off the excess flour, the crust will be thin and light.

  4. Render the bacon in a dry pan, remove it, then add the butter and brown the fillets two minutes per side. 8 min

    Place the fillets skin side down first for a nice crust.

  5. Return the bacon and shrimp to the pan, warm through, then serve everything over the plaice with the salad and a lemon wedge. 3 min

    The shrimp are already cooked, they just need to warm up.

Our tips to get it right

  • Pick plaice fillets that feel firm and smell clean and mild, a sign of freshness, ask your fishmonger to fillet them if needed.
  • Don't crowd the pan when cooking the fillets, cook in two batches if needed so they brown properly instead of steaming.
  • Save the pan juices from the fish and bacon, spoon them over the fish right before serving for extra flavor.

The variations

  • Swap the plaice for sole or flounder, two flat fish with a similar texture.
  • For a fish free version, replace the plaice with pan fried zucchini slices and keep the bacon and shrimp as toppings.
  • To save time, make the potato salad the day before, leaving only the fish to cook on the day.

What to serve it with

  • Rye bread to soak up the butter
  • A glass of dry white wine
  • A light lager beer

Storage

Eat the fish the same day, it loses its crispness in the fridge. The potato salad keeps for 2 days in the fridge in a sealed container. Don't freeze this dish, neither the pan fried fish nor the salad.

Questions about this dish

Can you use a different fish instead of plaice?

Yes, sole or flounder work well, since they're also flat fish with fine flesh. Just adjust the cooking time based on the thickness of the fillets.

Do you need to thaw plaice fillets before cooking them?

Yes, thaw the fillets in the fridge the day before and pat them dry well before flouring. A fillet that's too wet will give you a soggy crust when cooking.

Can you make the potato salad ahead of time?

Yes, prepare the dressing and potatoes the day before, they'll soak up even more flavor. Let the salad sit out a bit before serving so it isn't too cold.

Can you use frozen shrimp?

Yes, frozen cooked and peeled shrimp work fine, just thaw them fully and pat dry. Avoid raw shrimp, which would need extra cooking time.

How long does it take to make a Finkenwerder plaice, pan fried with bacon and shrimp, served with a warm potato salad?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Finkenwerder plaice, pan fried with bacon and shrimp, served with a warm potato salad?

About 860 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Finkenwerder plaice, pan fried with bacon and shrimp, served with a warm potato salad cost?

About €4.10 per serving, or €16.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, shellfish, lactose, gluten, mustard. Always check the labels of the products you buy.

European Cuisines

See all

Recipes with shrimp

See all