Pannflaoch

Ingredients

• 1 lb. cold boiled fish
• 2 lbs. boiled potatoes
• 3 oz. butter
• A tablespoonful salt
• A pinch of pepper
• i pint cream
• 3^ oz. chopped onions

Method

1. 1

   Boil the potatoes and cut into slices when cold.

2. 2

   Brown the butter and heat the chopped onion in it.

3. 3

   Sprinkle salt over the sliced potatoes, and fry them golden brown in the butter.

4. 4

   Pick the fish apart, dust with pepper, and add it and the cream to the potatoes.

5. 5

   Let all boil up and serve on a hot dish, garnished with pickled cucumbers.

Nutrition per serving

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 26. The excerpt below is the record exactly as published.

Pannflaoh. For 6 Persons. Time of Preparation : f hour. 1 lb. cold boiled fish. 2 lbs. boiled potatoes. 3 oz. butter. A tablespoonful salt. A pinch of pepper, i pint cream. \ 3^ oz. chopped onions

Cook this with the app: pantry check, scaling, and the assistant.