Boiled Sole
Ingredients
Directions
Prepare
An hour before cooking, sprinkle coarse sea salt lightly over the sole.
Place the sole in a dish with the vinegar.
Cook
Put the fish and vinegar into enough hot white stock to cover it.
Cook until the fish is tender and fully cooked.
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
- Sole
- Forms the main body of the dish, cooking into tender, flaky flesh in the hot stock.
- Vinegar
- Adds acidity that brightens the flavour of the mild fish and the stock.
- White stock
- Gently cooks the fish while seasoning it throughout, so it carries flavour.
The step that matters
Cook until the fish is tender and fully cooked. Fish protein sets at a low temperature and becomes dry and tough if overcooked, so it should be checked for flakiness and taken off the heat as soon as it is done.
“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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