Pickled mackerel

(Recipe #73, pages 141 – 142)

Prepare and boil the fish as in the preceding recipe, but use equal parts of water and vinegar with the herbs listed. When it is done, remove it from the broth and replace it when the broth has cooled. Any kind of fish left to cool in the broth sacrifices some flavor.

To serve, place the fish on a platter garnished with parsley sprigs and pass olive oil, vinegar, pepper, and mustard on the side, or serve it with unpeeled potatoes and butter.

Translated by David Green.

Boiled mackerel

(Recipe #72, page 141)

The mackerel is a delicate, fatty fish. It should be gutted as closely as possible to the head, washed, and placed for an hour in heavily salted water with a generous admixture of vinegar. Mackerel may be cooked whole or cut into pieces. If cooked whole, place it curled on a platter and pour hot vinegar over it. Continue reading

Boiled torsk

(Recipe #71, page 141)

The torsk is one of the most delicate saltwater fish, similar to haddock. Scale and gut it, cut off its fins, wash it well, cut it into pieces of a convenient size, and boil it in heavily salted water for several minutes. Since its flesh falls apart easily, it can be treated like turbot. Serve it on a hot platter and pass Travemünde sauce with it. Continue reading

Fried sole with lemon juice

(Recipe #70, page 141)

Prepare the sole as described above and lay the fish for 1–2 hours in vinegar, salt, and minced shallots and seasonings, then fry as described. Add lemon juice to the brown butter in the pan and pour it over the fish when serving.

This preparation goes very well with baby peas or served alone with a shrimp sauce.

Translated by David Green.

Fried sole with sauce

(Recipe #69, page 141)

For frying and fricassees, it is better to skin both sides. [See above regarding sides of sole.] The easiest way is to hold the tip of the tail in the flame of a burning lantern for a minute; use a sharp knife to loosen the tail a bit and then quickly strip the entire skin. Cut the fish into pieces straight or on the diagonal, salt the pieces for 1–2 hours and dry them thoroughly. Continue reading

Fried plaice

(Recipe #67, page 140)

After being cleaned as described above, large plaice may be cut in pieces while small ones are left whole. Let the fish rest for 2 hours in heavily salted water (if possible hard water) mixed with a bit of vinegar, dry them off, and fry like halibut.

Translated by David Green.

Note: Davidis provided the translation of Schollen as plaices (plural).-Ed.


Boiled plaice

(Recipe #66, page 140)

After scaling, gut the fish on its white side, cut off its head and fins, wash it inside and out, sprinkle it with salt, pour vinegar over it, and let it stand for a few hours to firm up its soft flesh. Then place it in boiling salted water, but do not let it become too soft. Serve it with a sour egg sauce, mustard, and steaming hot boiled potatoes.

Translated by David Green.

Note: Davidis provided the translation of Schollen as plaices (plural).-Ed.

Fried halibut

(Recipe #65, page 140)

After cleaning the fish thoroughly, sprinkle it with salt and let stand 1–2 hours; dry it off, make slits in the skin, brush it with beaten egg with a little water added, sprinkle with zwieback crumbs, and fry quickly on both sides in lightly browned butter or hot lard in an open pan until golden brown and quite crisp. Since halibut easily remains soft and softens quickly after being fried, the fish must be fried at quite a high temperature and served immediately; the serving dish must also not be covered. Serve with a lettuce, celery root, or potato salad. Continue reading

Boiled turbot

(Recipe #64, pages 139 – 140)

Turbot is considered the crown jewel of fish; many consider its head, tail, and fins the most delicious parts of the fish. Scale the turbot and eviscerate it very carefully so that the gall bladder can be separated whole from the liver. Cut out the small stones found under the skin on the black side of the fish, wash the fish with salt and water, cut off about 6 inches of the tail, and cut off the head leaving at least ½ inch of flesh around it. Each piece provides 1 portion. Continue reading