Baked whitefish recipe

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In German, this dish is called Gebackene Renke. Renke can also be called Reinanke or Felchen. If the whitefish rips open during cooking, it is not pretty, but it is a sign of absolutely fresh fish. They are still fresh a day or two after being caught, but they no longer rip open. You can fry them on the day of the catch as well as a day or two afterward.

  • Yield: 4 Servings
  • Preparation Time: 30 Minutes

Ingredients

  • 1 lb 12 oz–2 lb 3 oz (800 g–1 kg) potatoes
  • 4 whole whitefish or trout (about 14 oz (400 g) each), ready for use
  • about ¾cup semolina flour
  • 5 tablespoons butter
  • 3 tablespoons oil
  • 1 small bunch parsley
  • 2 lemons
  • freshly ground salt and pepper
How to Make It
  1. Peel the potatoes, chop into large pieces, and boil for 15–20 minutes. In the meantime, wash the white fish under running water, let drip-dry, then pat fully dry with paper towels. Season the inside and outside of the fish with salt and pepper. Pour the flour in a deep plate and dredge the fish in it on both sides; shake off any excess flour.
  2. About 10 minutes before the potatoes are done, heat a large frying pan over medium to high heat. Melt 4 tablespoons butter with the oil over medium heat until frothy. Lower the heat. Fry the fish for 5 minutes over low heat; gently shake the pan a few times to spread the butter. In the meantime, pick the parsley from the stems and coarsely chop. Juice 1 lemon and cut the other one in wedges.
  3. Insert a fork right behind each fish head and carefully flip one at a time. Fry for another 5 minutes, basting often with butter. Drain the potatoes and let drip-dry. Carefully remove the fish using a spatula. Melt the remaining butter in the pan along with the lemon juice and parsley. Drizzle the sauce over the fish and serve immediately with potatoes and lemon wedges.
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