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White Perch

4 servings

Ingredients

• Perch, cleaned, cut into pieces (as needed)
• Water (as needed)
• Onions (a few)
• 1 pieces Parsley root
• 1 pieces Bay leaf
• 4.5 pieces Peppercorns
• 4.5 pieces Allspice
• Salt (a lot)
• 2 tbsp Butter
• 0.5 cup Sweet cream or milk
• 1 tbsp Flour
• Lemon juice (a little)
• Bread dumplings, round, cooked in salted water (as desired)

Instructions

1. Cut the cleaned fish into pieces, but do not split them.
2. Bring water to a boil with onions, parsley root, bay leaf, peppercorns, allspice, and a lot of salt, and let it cook for a while.
3. Add the fish and cook for about 10 minutes.
4. Pour off enough water so that just enough remains for the sauce, add the butter, and cook, well covered, for another 5 minutes.
5. Remove the fish, smooth the sweet cream or milk with the flour, add to the pan, and bring to a boil again, seasoning with a little lemon juice; after this, the sauce should not boil again.
6. Serve with round bread dumplings cooked in salted water.

Modernized from a treasured 19th-century German cookbook.