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Potted Fish

Fish sliced and layered with whole spices, then sealed in a jar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Potted Fish

Ingredients

Directions

Prepare the fish

  1. Remove the fins and head from the fish.

  2. Clean the fish well and cut it into slices about 1 inch thick.

Pack the jar

  1. Pack the fish slices in a small jar with a cover, layering them.

  2. Between the layers, add 1 teaspoon of whole spices.

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

Fish
Forms the main body of the dish, giving it its flavor and texture once packed.
Whole spices
Add aroma that gradually infuses into the fish as it is packed in layers.

“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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