French Fish Salad
Ingredients
Directions
Prepare the fish
Boil the halibut until cooked through, then remove from heat and let it cool.
Cut the halibut into pieces.
Assemble and serve
Place each piece on a lettuce leaf.
Top each piece with a drained and skinned boneless sardine.
Serve with mayonnaise.
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
- Forms the main body of the salad and provides its mild, flaky texture once cooked.
- Boneless sardines
- Add a rich, savoury flavour and oily richness that contrasts with the lean halibut.
- Mayonnaise
- Adds moisture and creaminess, and fat that carries flavour across the salad.
- Lettuce leaves
- Provide a crisp, cool base that holds each portion and adds freshness.
The step that matters
Boil the halibut until cooked through. Fish is done when its flesh turns opaque and separates easily with a fork. Undercooked fish is unsafe and can be unpleasantly soft, while overcooking dries it and makes it tough and crumbly.
“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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