(The complete cookbook compiled by Maria May).
Ameland: one of the Wadden Islands off the Dutch North Sea coast.
Roll the fish fillets together and fix them with a wooden stick. Remove the skin from the potatoes and cut them into slices. Cut the onion into rings. Grease a baking dish, put the potato slices in it and sprinkle with salt and pepper.
Place the onion rings, the fish fillets and the mussels on top, sprinkle with pepper once more and pour the juice of a lemon and a splash of vinegar over it.
Cook the Reindl in a moderately warm stove (about 175 o C) for about three quarters of an hour.
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