Plaice Finkenwerder

Plaice Finkenwerder

Plaice Finkenwerder Art , also called Finkenwerder Scholle or Finkenwerder Speckscholle or Finkenwerder Kutterscholle , is a traditional preparation for plaice . The Hamburg district of Finkenwerder gave its name to the dish .

For the classic preparation, the fish is filled with a stick of fatty bacon , onions and North Sea shrimp meat (from North Sea prawns ). Then the fish is baked in the oven.

A well-known variant is preparation in the pan. For this, the plaice are fried together with lean bacon or bacon. North Sea crabs are usually not included in this variant.

literature

• Erhard Gorys : The new kitchen dictionary. 7th edition. Dtv, Munich 2001, ISBN 978-3-423-36245-0 , p. 514 (former title: Dtv-Küchen-Lexikon ).
• Tom Dieck: Pottkieker. 50 classic north German dishes with a history . Koehler, Hamburg 2013, ISBN 978-3-7822-1079-9 , pp. 32-33 .