Finkenwerder Scholle appears as a signature dish in 1 Germany cities. See each city's local variant and where to eat it.
Finkenwerder Scholle · Hamburg
Whole plaice pan-fried in butter, served with crispy fried bacon (Speck), tiny North Sea brown shrimp and parsley potatoes. The Elbe-island Finkenwerder signature, peaks in May with Maischolle.
Finkenwerder Scholle is named for Hamburg's Finkenwerder peninsula on the southern Elbe, historically the city's fishing-cutter base. The plaice-with-bacon combination dates to the late 19th century when Finkenwerder's fishing community paired the day's catch with the island's smoked pork. The dish is at its peak in May when the young Maischolle arrives at Hamburg's fish markets. Today Deichgraf on Deichstrasse, Fischereihafen Restaurant on the Altona working harbour and Anno 1905 in Finkenwerder all serve the canonical version with bacon sauce, brown shrimp and boiled potatoes through plaice season.
Where to eat in Hamburg:
- Deichgraf
- Fischereihafen Restaurant
- Fischmarkt Altona