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 Finkenwerder Scholle in Hamburg

3 editor picks for Finkenwerder Scholle in Hamburg, ranked by editorial score. All Hamburg signature dishes · Finkenwerder Scholle across every city.

  • Fischmarkt Altona

    Fischmarkt Altona on Grosse Elbstrasse in Hamburg has run every Sunday morning since 1703 and is the city's defining harbour market, with 70,000 weekly.

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  • Fischereihafen Restaurant

    Order The Hamburger Aalsuppe; the Pannfisch with mustard sauce.

    Fischereihafen Restaurant on Grosse Elbstrasse in Hamburg-Altona has cooked classical Hanseatic seafood since 1981, with daily catch from the harbour below.

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  • Deichgraf

    Order The Labskaus with Rollmops; the Aalsuppe with raisins.

    Deichgraf on the historic Deichstrasse in Hamburg's Neustadt cooks traditional Hanseatic dishes on the city's oldest canal-side street, rebuilt.

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Make it at home

Serves 235 minEasy

Ingredients

  • 2 whole gutted plaice, 400g each, scaled
  • 100g streaky smoked bacon (Speck), diced small
  • 100g cooked North Sea brown shrimp (Krabben)
  • 50g plain flour
  • 60g unsalted butter, plus extra to finish
  • 2 tbsp neutral oil
  • 1 lemon, halved
  • Small handful flat-leaf parsley, roughly chopped
  • 600g waxy potatoes, peeled and halved
  • Sea salt, freshly ground black pepper

Method

  1. Boil the potatoes in well-salted water until just tender, 18 minutes. Drain, return to the pan, cover and keep warm.
  2. Pat the plaice dry. Season both sides with salt and pepper. Dredge in flour, shaking off the excess.
  3. Heat 2 tbsp oil in a large heavy pan over medium-high. Lay each plaice in dark-side up; fry for 4 minutes until the underside is deeply golden.
  4. Add 40g butter to the pan; flip the fish and baste for another 3 to 4 minutes until the flesh just lifts from the bone. Lift to warm plates.
  5. Tip out the oil. Add the diced bacon to the same pan; render over medium heat until crisp and the fat is amber, about 5 minutes.
  6. Add the remaining 20g butter; toss in the brown shrimp just to warm through, 30 seconds.
  7. Spoon the bacon-shrimp sauce over and around each plaice. Scatter the parsley and squeeze over a wedge of lemon. Serve with the parsley potatoes.
  8. Pour any extra brown butter from the pan over the potatoes at the table.

Editor tip. At its peak in May with Maischolle at Hamburg's fish market; outside the May to October plaice season, ask the fishmonger for North Sea cutter-fleet plaice.

Common allergens: Fish, Crustacean, Gluten.