• Flounders, plaice, soles, perch or tench
• parsley
• salt
• carrot

Any of the above-named fish will be suitable. Wash and clean the fish, put into a saucepan with just sufficient cold water to cover, add a small bunch of parsley and salt to taste. Cook gently until done, then transfer the fish carefully to a serving dish. Sprinkle over some finely-chopped parsley and finely-shredded cooked carrot. Strain and add the liquor, then serve. Serve with thinly-cut br