German Fish Skillet Recipes

Steps:

• Place water, lemon, onions, carrots, bay leaves, peppercorns in a deept skillet and bring to a boil over high heat.
• Add fish in a single layer.
• Reduce heat to low and simmer, covered, for about 10 minutes or until fish flakes easily.
• Save the cooking liquid for the sauce.
• Place fish on a warm platter.
• To make the mustard sauce, melt butter in a small saucepan.
• Add flour, a little at a time, stirring well.
• Stir in liquid from fish.
• Add mustard, salt and sugar. Stir well.
• Remove from heat, add 1 tablespoon of the cream or milk. Sauce should be smooth and creamy. If sauce is too thick, add more cream or milk.

Steps:

• In a skillet, melt butter. Layer with sauerkraut, rice, onion and beef. Sprinkle with salt and pepper. In a bowl, combine water and tomato sauce; mix well. Pour over beef mixture. Bring to a boil. Reduce heat; cover and simmer for 50 minutes or until meat is no longer pink and rice is tender (do not stir).

Steps:

• Thaw fish (such as haddock, perch, cod) if frozen. In large skillet fry bacon until brown and crisp remove from skillet and set aside, reserving drippings. Combine 1/2 cup flour, paprika, salt, and pepper dip fish fillets in flour mixture to coat. Fry fish in bacon drippings, adding additional vegetable oil, if needed. Keep fried fish warm while peeling and slicing potatoes. Scrape skillet clean add 1 tablespoon oil and saute onion. Blend in 1 1/2 tablespoons flour gradually add water and vinegar. Stir in sugar, salt, and pepper. Heat mixture to boiling, stirring constantly boil for 1 minute. Stir in potatoes and parsley (2 teaspoons dried parsley may be substituted for fresh) heat. To serve, place potato mixture in warmed serving dish with fillets arranged on top. Sprinkle with bacon pieces.