Boiled Soles, Garnished with Smelts
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Fill a pot with water, add salt, and bring to a boil.
Cook and serve
Add the soles to the boiling water and cook until tender, about 10 minutes.
Remove the soles and place them on a serving platter.
Garnish with cooked smelts before serving.
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
- Form the main body of the dish, cooking gently in simmering water to become tender and flaky.
- Smelts
- Serve as a small cooked garnish, adding a contrasting texture and flavour to the platter.
The step that matters
Cooking the soles in boiling water. Fish is delicate and overcooks quickly, becoming dry and firm. Removing it once it is just tender keeps the flesh moist and flaky.
“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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