Robert Harper

Coregonus albula have to be cooked in rye flour that has been spiced with salt and pepper. Nothing else, and they have to be fried in butter. Not olive oil, not margarine, not sunflower oil.

And when it comes to eating them, you eat them whole. You eat the skin, the tails, the fins, the bones, everything, and you do it with your fingers. No forks and knifes.

At the end of the meal you can lick your fingers for desert.

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