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Boiled Halibut

A halibut fillet seasoned with coarse sea salt, wrapped in flour, and boiled until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Boiled Halibut

Ingredients

Directions

Prepare

  1. Rub coarse sea salt over the halibut.

  2. Soak the fish in cold water for a while.

  3. Wash and scrape the halibut.

  4. Wrap it in a floured cloth.

Boil

  1. Place it in boiling water.

  2. Boil for a little more than 30 minutes.

Recipe from a historical cookbook (Internet Archive).

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

Halibut
Provides the main protein; its firm flesh turns opaque and flakes as it cooks.

The step that matters

Boiling time. Halibut is lean and firm, so boiling it for too long dries out the flesh and toughens it. Keeping the time close to the stated 30 minutes helps it stay moist and flaky.

“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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