Ræset dab

“Ræset dab (Northern Jutland, Denmark)” 

Submitted by: 

Inge Bødker Enghoff,
Zoological Museum, Denmark 

The following variant, which is also classical, but which uses dab (Limanda limanda) instead of plaice, may suit modern palates better that dried plaice. Clean and salt the fish as for dried plaice, but only salt for ca. Five hours. Hang the fish outdoors, but no longer than it takes for the surface to become leathery. Remove the fins and skin. Fry the fish in butter, but do not add flour.