Perches à la Hollandaise

Name: Perches à la Hollandaise (Perch)
Cuisine: Northern Europe
Ingredients: 4 perch weighing ½ lb each. A court-bouillon; composed of 1¾ pints salted water; a dessertspoonful of wine vinegar; a bouquet of parsley; 4 perch weighing ½ lb each. A court-bouillon; 1 dessertspoonful of finely chopped parsley; ½ a lemon; thyme, and bay; thyme, and bay; 4 oz slightly salted butter; 2 lb floury potatoes

Perch

Preparation info

Serves
4

Difficulty
Medium

Appears in

Plats du Jour

By Patience Gray and Primrose Boyd

Published 1957

About

Ingredients

4 perch weighing ½ lb each. A court-bouillon
composed of 1¾

Europe
United Kingdom
France
Fish course
Pescatarian

Method

Cook the potatoes in boiling water, and meanwhile put the ingredients for the court-bouillon into a thick saucepan or fish kettle and boil for 8 minutes. Put in the fish, readjust the heat and let the perch poach in the liquid for 12 minutes, with only an occasional bubble plopping on the surface.

Take out the fish, drain them, and keep them hot over a pan of boiling water. Drain