To Boil Fish
Ingredients
Directions
Poach the fish
Cover fish in hot water or pin in a linen cloth.
Cook until tender.
Add one tablespoon of vinegar and one teaspoon of salt to every quart of water to bleach and season fish.
When done, lift out carefully.
Serve
Serve with drawn butter sauce, egg sauce, Hollandaise, or Creole sauce.
Garnish with parsley and hard-boiled eggs.
Serve cold with tartar sauce.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Explore the science
What each ingredient does
- Fish (in the method)
- Protein that turns firm and opaque as it cooks in the hot water.
- Vinegar
- Acidity that helps bleach the fish while it cooks.
The step that matters
When done, lift out carefully.. Cooked fish is delicate and its flesh flakes apart easily, so lifting it gently with support keeps the pieces whole.
“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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