To Boil Soles
Ingredients
Directions
Bring the spring water to a boil in a large pot.
Add the coarse sea salt to the boiling water.
Gently place the soles into the pot and boil for 10 minutes.
Remove the soles and serve them on a clean napkin with anchovy or shrimp 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
- Soles
- The main fish, cooked gently in simmering salted water until just firm and flaky.
The step that matters
Boiling the soles. Keeping the water at a steady boil while the soles cook matters because the fish is delicate and can break apart or turn rubbery if overcooked. Timing at 10 minutes should be checked by the fish's firmness and flakiness.
“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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