(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.