Home · Recipes · Historical Cookbook · Fish

Dutch Perch

4 servings

Ingredients

• 1000 g Perch
• Salt water (a little)
• Butter (a piece)
• Peppercorns (some)
• Parsley roots, small (quite a lot)
• Parsley (1 sprig)
• Fish water, strained (a little)
• Hollandaise sauce (as needed)

Instructions

1. Serves 4.
2. Scale the perch using a fish scaler, gut them leaving the roe and liver inside, rinse well, and cook for about 10 minutes in a little boiling salted water that has previously simmered for a while with butter, peppercorns, parsley roots, and a sprig of parsley.
3. When serving, arrange the parsley roots between the fish and serve very hot with some of the cooking broth.
4. Prepare a Hollandaise sauce from the strained fish water and serve with the fish.

Modernized from a treasured 19th-century German cookbook.