Home · Recipes · Historical Cookbook · Fish

Boiled Plaice or Brill

4 servings

Ingredients

• 4 pcs Plaice (Brill)
• water (as needed)
• salt (a little)
• young green peas (as needed)
• meat broth (a little)
• parsley (a little)
• sugar (a little)

Instructions

1. Trim the fins and head from 3-4 plaice, then peel off the dark skin.
2. Soak the fish for half an hour, changing the water several times.
3. Pat dry, salt well, and let rest for 1-2 hours.
4. Ideally, place the fish in an earthenware pot with lukewarm water and let them steep for half an hour.
5. Drain the water, pour boiling water over the fish, and let them steep for another half an hour.
6. Arrange as dry as possible, sprinkle with fine salt, and serve with young green peas, cooked until tender with meat broth, parsley, and a little sugar.

Modernized from a treasured 19th-century German cookbook.