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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!

Servings:

Makes 4 - 6 servings

Ingredients:

• 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!)
• 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.
4. Strain poaching liquid and set aside.
5. In large saucepan, melt butter. Add onion and sauté until lightly browned.
6. Stir in flour until smooth. Add 2½ cups strained poaching liquid and cream. Cook 5 minutes, stirring constantly.
7. Add mushrooms. Season with salt and sugar.
8. Cut fish into large pieces. Carefully place fish in sauce without breaking. Spoon sauce over fish. Garnish with chopped dill.

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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