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Boiled Pickerel, Sauce Hollandaise

Boiled pickerel served with hollandaise sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Boiled Pickerel, Sauce Hollandaise

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Fill a pot with water and add salt.

  2. Bring the water to a boil.

Cook and serve

  1. Add the whole pickerel and cook until done, about 10-15 minutes.

  2. Prepare Sauce Hollandaise separately.

  3. Serve the boiled pickerel with Sauce Hollandaise on top.

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

Pickerel
Is the main protein, cooked gently in simmering water until it turns opaque and flakes.
Sauce hollandaise
Adds richness and fat, coating the mild fish with a silky, tangy finish.

“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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