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To Boil Plaice or Flounders

A simple boiled fish dish using plaice or flounders, seasoned with coarse sea salt and served with melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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To Boil Plaice or Flounders

Ingredients

Directions

Prepare

  1. Clean and empty the fish thoroughly.

  2. Make an incision in the back of the fish.

  3. Place the fish in cold spring water and add coarse sea salt.

Cook and serve

  1. Bring the water to a boil, then let the fish simmer for 4 to 5 minutes, or longer if needed.

  2. Serve with melted butter.

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

Plaice or flounders
Provides the flaky, delicate white flesh that is the main part of the dish.
Butter
Adds richness and a silky, moistening finish when melted over the cooked fish.

The step that matters

Simmering the fish. Simmering gently cooks the flesh through without boiling it hard. Vigorous boiling can break up delicate fish and leave it dry and tough, so keep the water at a gentle simmer.

“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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