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Helgolandian fish stew (4 persons)
500 g haddock fillet(s)
125 g crab meat
100 g shrimp(s)
Salt and pepper
1 lemon / its juice
500 g potato(es)
1 bunch spring onion(s) or 1 diced shallot
2 tbsp(s) butter
1/8 liter of dry white wine
1/8 liter fish stock or vegetable stock
1 bay leaf
some pepper corns
some juniper berries
1 small cucumber (ca. 100-150g)
1/2 cup crème fraiche (100g)
1 bunch fresh dill, and some dill branches dill togarnish
Rinse fish fillets under running water and pat dry with paper towels. Then add salt and pepper, and sprinkle them with the lemon juice. Leave it for a while.
Rinse shrimps and crab meat, and let it drain.
Meanwhile, peel the potatoes and cut them in cubes about 1 x 1cm.
Wash, clean, and cut the spring onions diagonally into rings. Or cut the shallot into small cubes.
Fry in heated butter. Add the potato cubes and fry shortly. Then pour in the white wine and stock (or broth). Add bay leaf, pepper corns and juniper berries. Cover everything and simmer for about 10 minutes.
Wash the cucumber, cut along into quarters and remove the seeds with a spoon. Cut the cucumber into pieces and add the ready prepared fish, shrimps, and crab meat to the potatoes. Let it steep on low heat again for about 10 minutes.
Finally, stir in creme fraiche and thicken the sauce with a little corn flour, if you like. Season with some salt and pepper again. Then fold in the finely chopped dill.
Arrange everything on a warm plate and garnish with a few dill sprigs.
Serve with a fresh salad of the season.