The good news is that I found a fishmonger, a butcher and the open market in the historic town center of Waiblingen, about 5 minutes from our house. The bad news is that I haven’t yet learned to copy down the German names of the fish to have Google translated when I get home.
I can only say that today’s fish came from the ocean, was firm, white and had a stronger taste than cod. Mystery fish. Good though.
A while back I made some chard and leek rolled fillets of sole http://cookinginsens.com/2012/02/08/chard-and-leek-stuffed-sole-with-lemon-sauce/ that I wanted to repeat. However, the fillets of the mystery fish weren’t the right size; they were larger and thicker, so I decided instead of rolling the stuffing inside, I would mound it on top. This worked fine but I needed to increase the cooking time from 15 minutes to 25.
Old town Waiblingen is a sweet little place with numerous Tudor style buildings, restaurants and boutiques. I found this hand painted bowl in the brocante section of an antique shop.