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.
Lovely bowl, a great find. 🙂 Definitely curious about what the fish is though.
Thank you. Me too 🙂
Reminds me of a lunch I had in Brugge. No chard but the leeks in cream work so well with the fish.
I like chard 🙂
You found the markets, the stores AND the antique shop, you are well on your way to feeling at home.. lovely fish.. c
Thank you c. Things are looking up!
It really looks like cod though… The pictures are stunning (as always). An that white and blue china is stunning. I love fish with leeks!! 🙂
Thank you. I found the china bowl at a vide grenier 🙂
Your mystery fish sounds very tasty. Nice work at the antique shop too 😉
Thanks Mad.
I love the knife, fork and serviette ring combo. Looks lovely, as does the mystery fish.
Best,
Conor
Thank you Conor. The ring is actually an old Ethiopian marriage bracelet 🙂
Mystery fish or not it sounds delicious
Thank you rs.
Looks lovely and fresh. delicious ingredients combined. I’d have guessed hake was it not for your description as being stronger than cod. Looks like gadoid (cod family) anyway. Hopefully the mystery will unfold….
Thank you. When I saw it, I thought cod but not. I really didn’t expect to find a fishmonger in my search of the town and wasn’t prepared, so I just giddily grabbed whatever looked good without bothering to read and copy the signs. Next time we’ll find out 🙂
Do you ladle all of the chard/leek mixture on top of your fillets before baking or hold some back to serve after the fish is cooked and the lemon sauce is added?
Hi Dianna. I made the lemon sauce first and kept warm. I then mounded some of the mixture on top of the fillets with my hands, baked, then served with the lemon sauce and extra chard and leek.
Snapper.
Big boy! I never even considered snapper! I think you’re right.
Your mystery fish looks delicious. It sounds like you had a lovely day exploring the historic center of town.
We did Karen and will be going back, even with the snow, next weekend to see what we missed 🙂
You always make mystery meats look appealing. Too bad my cafeteria lady in school didn’t have that talent.
Thank you Greg. Mystery labeled plates in cafeterias usually mean that they couldn’t be bothered to make a nameable plate 🙂
Yum – I was going to say Perch, by the slightly pink color. Love that bluw bowl too 🙂
Could be perch. I’ll find out next time :).
Best mystery fish ever! Looks like you are getting your bearings over there!
Thank you Daisy. I feel like things are starting to come together a bit. Having to rely on supermarkets was bringing me down. No more! The things I like are close and in a cute little town 🙂
This mystery fish makes me really hungry…..just love the picture..Have a great weekend!