Haddock and potato pie, Hamburg style (Hambuger schellfischpudding mit kartoffeln) from The German Cookbook: A Complete Guide to Mastering Authentic German Cooking by Mimi Sheraton

  • sour cream
  • onions
  • breadcrumbs
  • potatoes
  • haddock
  • egg yolks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • mharriman on December 29, 2020

    For a recipe with basic ingredients, this entree is surprisingly delicious. My husband and I think the topping makes the dish. We liked it so much we’ll have it again with one change- I’ll slice the potatoes before boiling them, and make sure they’re tender before they go into the casserole. I didn’t do that and some of the sliced potatoes didn’t get completely baked through in the oven. I made half a recipe except for the haddock (used three six ounce fillets). Everything layered and fit nicely in my Emile Henry bread/meatloaf pan. On a side note,I lived in Bavaria and travelled throughout the country but I don’t recall ever seeing this dish on a restaurant menu there, so it was a new one to me.

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