Pladijs met Splets

Name: Pladijs met Splets (Plaice with a purée of potato and sorrel)
Cuisine: Belgium
Ingredients: combination; salt; water; potatoes; milk; butter; nutmeg; fish; vegetable; flatfish; potato; zurkel; sorrel

Plaice with a purée of potato and sorrel

Preparation info

Difficulty
Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

Method

Flemish people often use sorrel (zuring in Dutch, zurkel in the Flemish dialects) in their cookery. This recipe is no more than a suggestion for combining sorrel with potato