Perch with a French sauce

(Recipe #30, page 132)

Take perch weighing about ½ pound each, scale and gut them, wash them thoroughly, salt them, and place them in a casserole with plenty of butter. As soon as the have been heated on both sides, sprinkle some flour on them, turn the fish in it, and add sufficient French white wine to cover. At the same time, add some finely ground allspice, minced parsley, finely chopped shallots, and cook the perch slowly, tightly covered; they must not be allowed to fall apart.

Translated by David Green.

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Perch another way

(Recipe #28, page 132)

In contrast to no. 26, scale the entire fish with a scraper, clean them, and set them on the stove in boiling salted water with onions, whole peppercorns, and bay leaves and cook until done. Then mince two hardboiled eggs and some parsley, stir in nutmeg and zwieback crumbs, place the perch in a bowl, sprinkle them with the mixture, and send them to the table with hot melted butter.

Translated by David Green.

Perch Hollandaise

(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.]