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Boiled Flounders

A simple boiled flounder cooked with salt, vinegar, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Boiled Flounders

Ingredients

Directions

  1. Place the flounder in a kettle with water, salt, and vinegar.

  2. Bring the water to a boil for 1 minute.

  3. Reduce heat and let it simmer gently for 15 minutes until done.

  4. Avoid boiling too fast to prevent the fish from breaking.

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

Flounder
Is the main protein, cooked gently in the poaching liquid until it turns opaque and flakes.
Coarse sea salt
Seasons the fish and poaching water so the flesh is flavourful as it cooks.
Vinegar
Adds a little acidity to the poaching liquid, brightening the mild flavour of the fish.

The step that matters

Keep the water at a gentle simmer. Rapid boiling agitates the water and churns the delicate flesh, causing the flounder to break apart. A slow simmer cooks the fish evenly while keeping it intact.

“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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