Michi’s fish pan
Michael Gessner and his family have often booked their sailing trip with Pitter Yachtcharter. We have always received great photos and also joined his last sailing trips via social media. After his trip on Pepe from Pula/Veruda in the spring of this year, Michael provided us with a great galley recipe. We are pleased when we learn more personal things from our clients. We didn't know that yet - Michael is a chef by profession.
Feel free to recreate this fish pan with wonderfully fresh fish from the fish market. Whether at home or on board, Michi's fish pan is for sure a very delicious.
A few words from Michael himself
Michael tells us: "A regular appointment during the holidays is a visit to the fish market in the market hall in Pula. As a trained cook and master chef, I am always pleased to see such a large variety of fresh seafood, with outstanding quality and an absolutely fair price. All saleswomen speak English and many even German. Behind the market hall is the weekly market. This is where you can find the remaining ingredients for the fish pan."
You need these ingredients for Michi's fish pan (5 people)
Fish stock:
- 1 kilo of bycatch (small fish)
- 2 large onions
- 1 head of garlic
- 3 carrots
- ½ celery
- 1 bunch flat-leaf parsley
- 3 large tomatoes
- 250 ml white wine
- 500 ml cream (at least 30% fat)
- 1 tube of tomato paste
- 100 grams of butter
Fish:
- 300 grams of salmon
- 300 g scampi
- 500 g of pulpo
- 1 medium-sized fish (sea bream or sea bream) about 1 kilo
That's how it works:
Step 1: Wash the bycatch briefly (does not have to be gutted or scaled) and place it in a large pot. Fillet the large fish and add the leftovers. Wash and roughly chop the vegetables and add to the pot. Fill up with cold water and add salt (tip – if you are at sea: use 1/3 seawater – this saves you the salt).
Step 2: Boil the stock and then let it simmer slowly for at least 3 hours.
Step 3: Then strain the stock through a cloth (tea towel is best). Return to a saucepan and reduce by half again.
Step 4: Prepare the fish during this time. Fillet the salmon and cut into small cubes (do not add the salmon skin to the stock). Clean the scampi and pulpo and cut into small pieces. Cut the fish fillets into strips.
Step 5: When the stock has boiled down properly, pour in the cream, white wine and tomato paste. Bring to the boil again and thicken with the cold butter. Take away heat. Add the raw salmon to the sauce. Briefly sauté the scampi and pulpo in hot butter and add them as well. Briefly sauté the fillet strips in butter and serve as a garnish. Choose your favorite pasta and serve the dish.
Feel free to tag us on Facebook or Instagram with @pitteryachtcharter or our hashtag #pitteryachtcharter if you cook Michi's fish pan. Discover many more recipes in our blog category culinary and lifestyle.
We wish you a lot of fun cooking and bon appetit.
