Scholle Büsumer Art

01 / ABOUT THE DISH

About the dish

Scholle Büsumer Art is a plaice dish from Büsum prepared with plaice, North Sea shrimp, and butter and served as a main course. The dish developed in Büsum as part of local coastal cooking, shaped by flatfish fishing and shrimp harvesting, where fresh catches were simply combined to highlight their natural flavors and served directly in fishing households and seaside inns. To prepare, the plaice is cleaned and lightly seasoned, then pan-fried in butter or gently baked until just cooked through; the shrimp are warmed separately in butter without browning, and the shrimp and butter are spooned over the fish at the end, so the flesh remains soft and aromatic. Common variations include using fillets instead of whole fish, choosing pan-frying or oven baking as the cooking method, and adjusting the amount of butter or lemon. The dish is eaten hot and is served in homes and restaurants along the North Sea coast, most often accompanied by boiled potatoes, parsley potatoes, or cucumber salad, and it is commonly paired with dry white wine, pilsner beer, or mineral water.