This is one of the most popular of Dutch fish dishes. The recipe, which is adapted from the cookery book of the Vlissingen Cookery School, is accompanied by instructions for making the Hollandaise sauce; for which, after all, Dutch instructions seem most appropriate.
This and some other Dutch recipes call for Dutch rusks (beschuiten) as an ingredient. These look like circular pieces of toast, 8 or 9 cm in diameter. What are sold as egg rusks or Tea-Break rusks in Britain will do ver