The recipe
Ingredients
Contains: milk, fish (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Cook the fish
Wrap the piece of fish in thin cloth.
Boil in salted water for 15 minutes per pound.
Carefully unwrap the fish.
Serve
Pour Hollandaise or cream sauce over the fish.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cod
- Forms the main body of the dish, cooked gently in water until it turns flaky.
- Hollandaise or cream sauce
- Adds richness and fat that complements the mild flavor of the cooked fish.
The step that matters
Boiling the fish in salted water. Water held at a gentle simmer cooks cod evenly without toughening it. Timing by weight matters because overcooking dries the flesh and makes it fall apart.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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