There are tons of fishes in the sea. They do not only belong to a diverse range of different species, but on top of it they are all individuals. Every fish had an individual faith in his or her life before it got caught and ended up on your plate. And, you can taste this; no two fish will taste the same.
Good cooks know how to deal with this variety. When you prepare fish, you need to take your time doing it. You need to observe how the textures and colour change during the cooking or frying process, and how the flavors blossom. Fish is best prepared with time and care.
So what to prepare as side dishes? There are more answers to this question than cooks in this world. Fish dishes can be very elaborate and absolutely delicious. But, of course, one can also keep it simple. Just prepare the fish and one side dish (for example potato or spinach) and one sauce.
Since I recently came back from Hamburg (where the image of the mermaid was taken), I brought three suggestions for sauces from Northern Germany with me:
Of course, mayonnaise has to be in my list here. Actually, I am not a big fan of mayonnaise – unless I prepared it myself (I don’t trust ready-made mayonnaise). There are two essential things when it comes to preparing mayonnaise. First, you must use fresh and organically raised eggs. Second, you need a hand blender with a fitting tall glass. Put the egg (both egg white and yolk) with a little bit of salt into the blender, and start mixing by moving the mixer slowly up and down. Quickly add 150mL of sunflower oil and 1 tea spoon mustard. Keep on blending by moving up and down. Finalize the mayonnaise by adding 1 tea spoon lemon juice and pepper. Depending on your taste add more lemon juice or even crème fraiche. However, be careful not adding to much, as when you want to store the mayonnaise in the fridge for two days, it is advisable that you add 1 soup spoon of cooking vinegar as well.
Basically, put into the juice of ½ lemon, 1 teaspoon of small cut lemon peel, 6 tea spoons dill, 5 tea spoon dijon mustard, and 6 tea spoons either mayonese (see above) or soy-mayonese substitute.
3) Eggplant sauce
The most elaborate sauce of this list: Half one eggplant and spice it with salt, garlic, thyme, rosemary, and olive oil (vary as much the amount of spices as you wish). Wrap the eggplant in alu-foil and bake in the oven at 180°C for an hour.
After an hour take out the eggplant from the oven and scrap out the eggplant mouse with a spoon. Peel a yellow bell pepper and cut it into small cubes. Mix it into the eggplant mouse. Also, add either fresh or dried medium-hot red chily (as much as you wish). Terminate the sauce with lemon juice and olive oil.