(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.
Translated by David Green.
Note: Torsk is alternately translated cusk or codfish. German is Dorsch. We went with Torsk solely because that is how Davidis translated it in her cookbook.-Ed.