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Boiled Sole

4 servings

Ingredients

• soles (as needed)
• sharply salted water (as needed)
• butter (a little)
• parsley (garnish) (a little)
• lemon slices (as needed)
• crayfish sauce, sorrel or butter sauce (as needed)
• steaming potatoes (as needed)

Instructions

1. Soles have a white and a gray side.
2. Scrape the white side and skin the gray side starting from the tail upwards.
3. Remove the head, tail tip, and fins, then gut and wash the fish several times with cold water.
4. Cut large soles into 3-4 pieces, smaller ones into 2.
5. Poach in sharply salted boiling water with a piece of butter for a few minutes until cooked through.
6. When serving, garnish the rim of the dish with parsley and lemon slices, and serve with good crayfish sauce, sorrel sauce, or stirred butter sauce, and steaming potatoes.

Modernized from a treasured 19th-century German cookbook.