Haddock Hamburg Style Recipe

Serves/Makes: 4


  • 1 1/2 pounds (3/4 kg) haddock (or similar fish) steaks
  • 2 ounces (60 g) butter
  • 2 medium onions, thinly sliced
  • 1 1/4 pounds (600 g) potatoes, thinly sliced and parboiled
  • 1 cup sour cream
  • 3 eggs
  • 2 ounces (60 g) mustard
  • Salt and pepper
How to cook Haddock Hamburg Style:
  • Clean the haddock and cut it into steaks or slices as thick as a finger.
  • Rub these with salt and let them stand for an hour.
  • Lightly brown the onion in hot butter.
  • Grease a reasonably deep, heatproof casserole with butter.
  • Fill it with alternating layers of fish and potato.
  • In between each layer put some of the onion and a sprinkling of pepper.
  • Combine the sour cream with the raw eggs and mustard and coat the contents of the casserole with this mixture.
  • Poach over a moderate heat for about 30 minutes and serve with a green salad or a salad of runner beans.


The German name of this recipe is Hamburger Pfannfisch.

This recipe for Haddock Hamburg Style serves/makes: 4

The Haddock Hamburg Style Recipe adopted from the book North Atlantic Seafood.

Main Ingredient: Haddock (more Haddock recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: German (more German recipes)

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