To Boil Fish
Ingredients
Directions
Prepare
Skin the soles.
In a pot, combine common spring water, vinegar, and salt.
Cook and serve
Bring the water to a boil.
Add the skinned soles to the boiling water.
Skim off any scum that forms on the surface.
Cook until the fish is done, then serve with shrimp sauce.
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
- Soles
- The main protein, which turns opaque and firm as it cooks in the hot liquid.
- Vinegar
- Adds a sharp acidity to the cooking liquid that brightens the mild fish.
The step that matters
Cook until the fish is done. Fish proteins set quickly in hot liquid. Once the flesh turns opaque and flakes easily, further cooking squeezes out moisture and leaves it dry and tough.
“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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