DISH RESEARCH · Main dish
Finkenwerder Scholle
Whole plaice with smoked bacon, butter, lemon and parsley.
About Finkenwerder Scholle
Finkenwerder Scholle is a Hamburg fish speciality named for the Finkenwerder district. Deutsche See’s pan-fried version pairs whole plaice with crisp smoked bacon, butter, lemon and flat-leaf parsley.
Bacon brings a smoky, savoury flavour to the mild fish. Butter enriches the topping, while lemon adds a clear citrus accent and parsley a fresh herbal note.
The whole fish retains its skin and flat shape beneath the bacon cubes and melted butter. A thin fried coating contrasts with the tender flesh; potatoes and green salad are optional accompaniments.
Allergens in this recipe
Contains: Fish, Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Finkenwerder Scholle
Deutsche See’s pan-fried Finkenwerder speckscholle.
- Whole plaice with skinProtein
- LemonSeasoning
- FlourBinder
- SaltSeasoning
- White pepperSeasoning
- Smoked baconTopping
- Clarified butterCooking medium · Optional
- ButterFinish
- Flat-leaf parsleyGarnish
- WaterCooking medium
- Greasing fatCooking medium
- Prepared salted potatoesAccompaniment · Optional serving · Optional
- Prepared green saladAccompaniment · Optional serving · OptionalIngredient page not linked
- SchnapsAccompaniment · Optional after-meal serving · OptionalIngredient page not linked
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Whole plaice with skin: . Prepared whole skin-on plaice; no different flatfish substituted.
- Lemon: . Juice for the fish and final wedges use the same lemon, consolidated.
- Flour: . Literal Mehl does not state cereal type; no wheat label inferred.
- Salt:
- White pepper:
- Smoked bacon: . Broader smoked pork bacon; exact curing/product formula unspecified. Its rendered fat fries the fish, not another purchased input.
- Clarified butter (optional): . Explicit conditional extra frying fat if needed.
- Butter: . Required melted-butter bacon topping, distinct from optional clarified frying butter.
- Flat-leaf parsley:
- Water: . Explicit hot lemon washing and cold running fish rinsing.
- Greasing fat: . Method requires a lightly greased baking tray; fat identity is not supplied, so not silently assigned to butter or bacon fat.
- Prepared salted potatoes (optional): . First final accompaniment before fried potatoes. Broader potato identity for a prepared side with unknown complete cooking formula.
- Prepared green salad (optional): . Recommended alongside the potato branch; greens and dressing formula unspecified.
- Schnaps (optional): . Publisher’s classic-description metadata suggests a small spirit after the meal. Spirit identity/product formula unspecified; not an ingredient of the fish.
Origins & food traditions
Hamburg Tourism identifies Finkenwerder plaice as a local classic named after the city district, with flour-fried fish and bacon; Deutsche See supplies this complete pan-fried representative.
Cuisines & regions
- Hamburg
- North German CuisineCatalogue link pending review
- German CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.