Instructions: Gebakken Spierling met Selderij

Cut the celery stalks into short sections and simmer them in lightly salted water until they are tender. Drain and keep warm. Prepare the potatoes in Dutch fashion, which means boiling them until they are just cooked but still firm, then cutting them into slices and pan frying them. Meanwhile, remove the heads of the smelts and gut them; then pan fry them too, over a high heat, so that they emerge brown and crisp. Serve them with the celery and potatoes, garnished if you wish with a few celery leaves.

Seafood

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