Boiled Fish

Ingredients

• 1 dessertspoonful (2 teaspoons) cornflour or arrowroot
• 1 teaspoon vinegar or lemon juice
• water
• coarse sea salt (to taste)
• pepper (to taste)

Directions

1. Fill a saucepan with water and bring it to a boil.

2. Clean the fish thoroughly in cold water.

3. Once boiling, place the fish in the water on a strainer or plate, ensuring it is just covered.

4. Add enough coarse sea salt to make the water taste salty.

5. Cover the saucepan and reduce heat to simmer for 20 minutes to 45 minutes, depending on the size of the fish.

6. Skim the surface occasionally.

7. The fish is done when the skin starts to crack.

8. To make the sauce, mix 2 teaspoons of cornflour or arrowroot with cold water in a small saucepan to form a smooth paste.

9. Add ½ pint of the boiling water from the fish to the paste.

10. Heat the saucepan, stirring until it boils and thickens.

11. Remove from heat and let it sit on a paper on the table.

12. Flavor the sauce with 1 teaspoon of vinegar or lemon juice, and season with pepper and salt to taste.

13. Optionally, color the sauce with ½ teaspoon of caramel (burnt sugar).

14. Carefully remove the fish from the saucepan and place it on a hot dish.