Between the covers of my oldest cookbook there is a yellowed, little wrinkled paper which includes a recipe for the pike of Hamburg, handwritten by my mother. We have mostly used pike when making this dish, though every now and then we use cod instead.
The original name is “The Pike of Hamburg”, but doubt we can call the latter one “The Cod of Hamburg” – and that’s why the title is “breaded cod baked in the oven”. They both are just as good, but if you happen to dislike fish bones, cod is absolutely a better choice.
The original recipe does not include capers, but over the years they have become part of the dish. And after realising how nice addition they were, they have been there since. As well as the Emmental cheese has been replaced with Parmesan, because of its better taste. You can use any cheese as a substitute – everyone makes food to fit his/her taste buds.
All in all this dish is quite easy to make and still outstandingly delicious – one of my favorites. At least it’s worth trying. Served with cooked potatoes and some fresh salad.
Tags: breaded cod baked in the oven cod in cream sauce