Tench with Dill Sauce

Ingredients

• I onion
• I tablespoonful chopped parsley
• I tablespoonful chopped dill
• A pinch of pepper
• A pinch of salt
• 4 oz. butter
• oz. flour
• I gill cream
• I parsley root

Method

1. 1

   Mix the butter and flour together to a stiff paste.

2. 2

   Place little lumps of this paste in a stewpan with the parsley root (cut in two), an onion, and some of the chopped parsley and dill.

3. 3

   On this place the fish, which has been well cleaned, cut into medium-sized pieces and rubbed over with salt, and cover the fish with the remainder of the paste, in little lumps, and a little more of the dill and parsley.

4. 4

   Pour over this the cream and cover the stewpan tightly.

5. 5

   Place the pan in a larger saucepan with boiling water.

6. 6

   Cover tightly and keep boiling for 25 to 30 minutes.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 17. The excerpt below is the record exactly as published.

Tbnch with Dill Sauce.) I onion. I tablespoonful chopped parsley. I „ „ dilJ. A pinch of pepper. ,, ,, of salt. 2\ lbs. tench. 4 oz. butter. \ oz. flour. I gill cream. I parsley root

Cook this with the app: pantry check, scaling, and the assistant.