Adjust cooking time to fish size
A smaller fish is used to be cooked, a very thick pike takes longer. Measure the temperature at the thickest part of the meat without touching the grates.
German Recipe
Mecklenburg fish skillet
Potatoes and vegetables are first pre-cooked in the casserole. Afterwards, the fish, filled with herbs, onions and horseradish, is finished and cooked covered over the aromatic vegetable bed.
Total time
1 hr 30 min
Calories
690 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
North German oven fish on potatoes and carrots
This Mecklenburg-Vorpommern dish uses a whole freshwater fish and a few down-to-earth ingredients. Thin slices of bacon protect the vegetables on the ground, while water and fish juice form a light brew in the closed casserole. Pike, trout or perch are suitable if size and cooking time are adjusted.
Dinner
German Recipes
Potatoes
Fish
Recipe
Mecklenburg fish skillet
The Mecklenburg fish pan cooks a whole fish on layers of potatoes, carrots, onions and bacon with horseradish, dill and parsley.
Ingredients
4 servings
Method
-
1
Prepare fish
Rinse fish cold inside and outside, pat dry and check if all scales are removed. Cut several times flat, season with salt and pepper inside and outside.
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2
Insert herb filling
Cut the onions into rings, potatoes and carrots in about 3 mm thin slices. Mix a quarter of the onions with half of parsley, dill and horseradish and put into the belly cavity of the fish.
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3
Build a vegetable bed
Preheat the oven to 200 °C top/bottom heat. Butter a large casserole and spread it out with bacon. Coat potatoes, carrots and other onions, while slightly salt and pepper each layer.
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4
Fry vegetables
Pour 200 ml of hot water over the vegetables, close the casserole and cook in the oven for 20 minutes.
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5
Cook fish ready
Remove the casserole, put fish on the vegetables and pour the remaining water on the side. Cook covered for another 30 to 35 minutes until the meat dissolves slightly on the back fin and reaches about 63 °C at the thickest point.
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6
Season and serve
Gently fillet fish. Season vegetables and broth with remaining herbs, a pinch of sugar, salt and pepper. Place on fish portions and serve with lemon clefts.
Kitchen know-how
Tips for Mecklenburg fish skillet
Cut vegetables thin
Potatoes and carrots must become soft in the short oven time. Even thin slices cook more reliably than coarse pieces.
Variations
How to adapt this recipe
Use four solid fish fillets of 180 g each and place on the vegetables only after 30 minutes of pre-cooking. Depending on the thickness, then reach 12 to 18 minutes.
Add a generous butter to the casserole and 100 ml more water. For an additional aroma, coat half a leek bar between potatoes and carrots.
Nutrition per serving
690kcal
48.0 gCarbohydrates
48.0 gProtein
33.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Mecklenburg fish skillet
Pike, trout and perch are traditionally suitable freshwater fish. Important are a kitchen-ready whole fish and a size suitable for the casserole.
Potatoes and carrots take longer than the fish. The first 20 minutes in the closed casserole ensure that everything is finished at the same time.
The meat is no longer translucent, can be easily dissolved on the back fin and reaches at the thickest point about 63 °C. The grates must not be touched during measurement.
Potatoes, carrots and onions can be cut a few hours before and chilled covered. Season and fill the fish just before baking.
First loosen the skin and upper fillet along the middle ridge, then lift the grates at the head end and remove them. Then divide the lower fillet into portions.
Keep cooking