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Main course Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥490kcal
💪34gProtein
🌾36gCarbs
🥑22gFat
🌿4gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Allergens

🐟 Fish 🥛 Dairy 🌾 Gluten

Steamed fish with parsley sauce

How to order / say it
Say it Dampet fisk med persillesovs — [DAHM-pet fish me PUR-sih-leh-soss]
Order I'd like the steamed fish with parsley sauce, please.
Locally Jeg vil gerne have dampet fisk med persillesovs, tak.
Say locally

Simple steamed white fish served with creamy parsley sauce.

Why try it?

This dish reflects Copenhagen’s long relationship with the sea and the practical elegance of Danish home cooking. It is not flashy, but it shows how locals turn fresh fish into a calm, balanced, deeply familiar meal.

How it tastes

The fish is delicate, moist, and mild, with a clean sea aroma rather than a strong fishiness. The parsley sauce adds buttery richness and green freshness, making the plate feel light but satisfying.

Origin & History — first documented: 1850

Steamed or gently poached fish has been part of Danish coastal cooking for centuries, especially in towns tied to fishing and harbor trade like Copenhagen. As refrigeration and better market distribution improved in the 19th century, fresh white fish became more accessible in the city. Parsley sauce developed as a common Northern European accompaniment that added richness to lean fish. The dish stayed popular because it is economical, healthful, and showcases the quality of local catch.

Recipe

Ingredients

  • 🐟 350 g white fish fillets
  • 🥕 500 g potatoes
  • 🥛 250 ml milk
  • 🥛 25 g butter
  • 🌿 25 g fresh parsley
  • 🍋 1/2 lemon
  • 🌾 1 tbsp flour
  • 🧂 1 tsp salt

Method

  1. 1 Steam or gently poach the fish with a little salt until just cooked.
  2. 2 Boil the potatoes until tender and drain well.
  3. 3 Make a parsley sauce with butter, flour, milk, and chopped parsley.
  4. 4 Serve the fish with potatoes, sauce, and a squeeze of lemon.

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All Europe recipes — Denmark — Copenhagen — Steamed fish with parsley sauce
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