Boiled Rock-fish
Ingredients
Directions
Prepare
Clean the rockfish.
Dissolve a handful of salt in water.
Boil the fish
Put the fish into a fish-kettle with enough water to cover it.
Set the kettle over a moderate fire, ensuring it does not boil too fast.
Skim the water well.
When done, drain the fish and place it on a large dish.
Garnish and serve
Prepare a few hard-boiled eggs.
Cut the eggs in half.
Lay the egg halves closely on the back of the fish from head to tail.
Serve with celery sauce flavored with a little cayenne.
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 |
|---|---|---|
| Cayenne | 1 tsp (1.8g) | 6 |
| 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
- Rockfish (in the method)
- Is the main protein, cooked gently in water until flaky and done.
- Eggs (in the method)
- Hard-boiled and laid over the fish as a garnish, adding richness and contrast in color.
The step that matters
Set the kettle over a moderate fire. If the water boils too fast, the fish surface breaks apart and cooks unevenly while the outside toughens. A gentle simmer keeps the flesh moist and intact.
“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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