Name: Lynn Meins
\nClass Year: 1970
\nCountry of Residence: Germany<\/p>\n
When my grandparents arrived in the United States after fleeing from Nazi Germany, my grandfather asked my grandmother if she wanted a cook or a car. They couldn\u2019t afford both. My grandmother answered that they were now in America and here they needed a car, so she would just have to learn to cook. She always claimed she couldn\u2019t cook very well, but we always loved what she served us. My grandfather was Prof. Frederic Sell, Head of the German Dept. at MHC from 1941-1956, and my grandmother was a German language assistant at MHC until 1967.<\/p>\n
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Serves 2. Takes approx. 30 minutes (preparation and cooking)<\/em><\/p>\n Ingredients:<\/span> *This is also good if you use \u00bc l white wine instead of the cream.<\/p>\n Instructions:<\/span><\/p>\n Put the fish in a baking dish and sprinkle it with lemon juice. Dice the onion and slice the mushrooms. Saut\u00e9 them together in olive oil (about 5 minutes) and season with salt and pepper. Spread the mixture over the fish, scatter the almonds and parsely flakes on top and cover everything with the cream. Bake for 30 minutes at 170\u00b0C. I serve it with sweet potato mash and a salad.<\/p>\n Guten Appetit!<\/p>\n Source:<\/span><\/p>\n Memory (see story above)<\/p>\n","protected":false},"excerpt":{"rendered":" Name: Lynn Meins Class Year: 1970 Country of Residence: Germany Why is this recipe great? What\u2019s its backstory? When my grandparents arrived in the United States after fleeing from Nazi … Continue reading Lynn’s Favorite Fish Recipe<\/span>
\n350 \u2013 400 g white fish fillet (for example cod, haddock, perch)
\nLemon juice
\n1 medium-sized onion
\n150 – 200 g champignons (mushrooms)
\na handful flaked or sliced almonds
\nParsley flakes
\n200 g cr\u00e8me fr\u00e2iche (or sour cream)*
\nSalt and pepper to taste<\/p>\n