Haddock Trussed for Boiling
Ingredients
Directions
Prepare
Truss the haddock in the shape of an 'S' by inserting a long skewer through the center of the head, then through the middle of the body, and finally just above the tail.
Tie the fish securely with a piece of tape or kitchen twine.
Cook
Boil water in a large pot and add the trussed haddock.
Cook until the fish is fully cooked and flakes easily with a fork.
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
- Haddock
- Forms the main protein, which turns opaque and flaky as it cooks through.
The step that matters
Cook until the fish flakes easily with a fork. Fish proteins set as they heat, and overcooking squeezes out moisture, leaving dry, tough flesh. Checking for flaking catches doneness before that happens.
“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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