Elisabeth Ayrton

Water Souchet

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
English Provincial Cooking
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

Originally called Sootje, this dish was introduced from Holland in the time of William III. It is a very simple, refreshing dish and a fish dinner of Water Souchet followed by whitebait is unbeatable, particularly if it ends with a very good salad and cheese. Hot, thick, buttered toast is good with the Souchet.

Ingredients

  • 2 whole whiting, cleaned
  • 1 lb (½ kg) whiting fillets or large fresh sardines, also

Method

Put the whole fish in a large saucepan with 5 cups (1 litre) of water to which is added the salt and the peppercorns. Add the wine and bring to the boil. Cover the pan and simmer gently for 20 minutes.