Katerfruhstuck

Literally ‘hangover breakfast’, Katerfruhstuck (kah-ter-frew-stewk) is a German pickled fish dish. It is well known to the residents of the city of Hamburg who, after a heavy night’s eating and drinking, can go down to the early morning markets where Katerfruhstuck is served from stalls. Katerfruhstuck, served with boiled potatoes and mixed salads, makes a pleasant lunch or supper dish.

2 oz. plus

1 teaspoon butter

1 ½ lb. plaice or flounder fillets

1 teaspoon salt

2 teaspoon black pepper juice of

1 lemon

3 medium-sized onions, sliced

3 medium-sized tomatoes, blanched, peeled, seeded and chopped

2 tablespoons tomato puree

1 tablespoon white wine vinegar

½ teaspoon dried dill

3 medium-sized pickled cucumbers, thinly sliced

Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C). Using the teaspoon of butter, grease a very large, shallow oven-proof casserole and set aside.

Lay the fish fillets on a large plate and sprinkle them with the salt, pepper and lemon juice. Set aside for 15 minutes.

In a medium-sized frying-pan, melt half of the remaining butter over mode-rate heat. When the foam subsides, add the onions and tomatoes and cook them, stirring occasionally, for 5 to 7 minutes, or until the onions are soft and trans- lucent but not brown. Remove the pan from the heat and set aside.

In a small mixing bowl, beat the tomato puree and vinegar together until the mixture is smooth. Stir in the dill. Set aside.

Drain the fish fillets and lay them, in one layer, skin side down, in the cas-serole. Spread the tomato puree and vinegar mixture over the fish. Top with the onion and tomato mixture, then cover with the sliced pickled cucumbers. Cut the remaining butter into small pieces and dot them over the cucumber.

Place the casserole in the centre of the oven and bake for 15 to 20 minutes, or until the fish flakes easily when tested with a fork.

Remove the casserole from the oven and serve at once.

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