Boiled Halibut
Ingredients
Directions
Prepare
Soak the halibut in cold water with coarse sea salt for 1 hour.
Place the halibut in a kettle with weak saltwater.
Cook and serve
Heat gradually until it begins to boil.
Cook for 10 minutes per pound.
Drain and serve with egg sauce or parsley sauce.
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
- Is the main protein that becomes firm and flaky as it cooks.
- Coarse sea salt
- Seasons the fish during the soak and seasons the poaching water.
The step that matters
Heat gradually until it begins to boil. Bringing the water up slowly keeps the fish from toughening on the outside before the center is cooked. Fish proteins set at fairly low temperatures, so a sudden hard boil can make the flesh dry and tight.
“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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