(Recipe #26, page 132)
Only the belly of perch needs to be scaled with a scraper; when they are gutted, leave the milt and liver in place. Rinse them well and boil them about 10 minutes in barely boiling salted water, in which a generous quantity of parsley roots with a few green leaves attached have been boiled until soft with a knob of butter and some whole peppercorns. When serving the perch, lay the parsley roots between them on a platter and send them steaming hot to the table, with the water in which they were cooked. Serve with dinner rolls.
This dish makes a good first course. (Perch need more salt than eel, less than trout.)
Translated by David Green.
[Note: Hollandaise in this case refers to the country of origin – The Netherlands – not the type sauce served with the fish. German is auf holländische Art.]