Boiled Halibut
Ingredients
Directions
Prepare
Rub a little coarse sea salt over the halibut.
Soak the halibut in cold water for a short time.
Wash and scrape the halibut very clean.
Cook
Wrap the halibut in a floured cloth.
Place the wrapped halibut into boiling water.
Cook for 35 minutes.
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, cooked gently in boiling water so it turns firm and flaky.
- Flour
- Dusts the cloth so the wrapping can be lifted off cleanly after cooking.
The step that matters
Placing the wrapped halibut into boiling water. Once the fish goes in, the water temperature drops, so it should return to a boil quickly. Holding a steady simmer rather than a hard rolling boil helps the flesh cook evenly and stay tender instead of breaking apart.
“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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