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Preserving the north sea - fishfriday plaice and parsley - 3

Roedspaette med Persillesovs (Plaice with Parsley Sauce): a Danish classic that paints a picture of the traditional, local ingredients of the costal regions of Denmark: fish, dairy and potatoes

While in Denmark we met Bjarne Hanson, a second generation environmental activist. On our last night in Thyboron on the west coast of Jutland, he was gracious enough to prepare a farewell dinner for us. This Roedspaette med Persillesovs or Plaice with Parsley Sauce was the main course. It was also the very first homecooked meal we shared with locals we met on our journey. It is a prime example of traditional west coast cooking. Despite recent trends like nouvelle cuisine, fusion or molecular cooking, there is an ongoing call for a return to what has been rooted in places like Jutland for generations: cooking with local ingredients that are seasonal and fresh.

This simple dish of Plaice with Parsley Sauce was an imminent reminder of that. Roedspaette med Persillesovs is a Danish classic that sums up the ingredients that are widely available in Denmark; fish, dairy and potatoes.

Plaice with Parsley SaucePlaice with Parsley Sauce

Cook Time 45 minutes
Course Main Course
Cuisine Danish
Servings 2 people



  • 1 large plaice gutted and head and tail removed
  • 100 grams rye flour
  • salt and pepper
  • 75 grams butter unsalted
  • 1 tbs vegetable oil
  • 500 grams potatoes preferably small ones

Parsley sauce

  • 1/2 cup parsley chopped
  • 2 tbs butter
  • 3 tbs flour
  • 1-2 dl chicken stock
  • 1/2 dl milk
  • salt and pepper to taste


  • Start by boiling the potatoes. Once they are done you can pour the water off and keep them covered until ready to serve.

For the parsley sauce

  • Melt the butter and add the flour. Stir with a whisk and let cook for a couple of minutes to form a roux.
  • Gradually, under constant whisking to prevent any lumps from forming, add the chicken stock. Whisk in the milk until a smooth runny sauce has formed. You can always add more milk if the sauce is too thick, but make sure you don't add too much and end up with a very liquid sauce.
  • Season with pepper and salt to taste and stir in the chopped parsley. Turn the heat down and keep the sauce warm while you cook the fish.

For the plaice

  • Flavour the rye floor with salt and pepper and coat the fish with it.
  • Melt the butter and vegetable oil in a pan big enough for the fish. Let it get warm and bubbly and then add the coated plaice. Bake e ach side for 5 to 7 minutes until the skin is golden and crisp and the fish is cooked.
  • Plate the fish immediately with the potatoes and pour some of the parsley sauce over the potatoes or serve it on the side.
Preserving the north sea - fishfriday plaice and parsley

Jennifer Schleber

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Joseph Puglisi (travel writer. & photographer) - Jennifer Schleber (Chef)

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