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To Boil Flounders

Boiled flounder served with melted butter and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Boil Flounders

Ingredients

Directions

Prepare

  1. Wash and clean the flounders well.

  2. Cut the black side of the flounders as you would for turbot.

Boil and serve

  1. Place the flounders in a fish kettle with plenty of cold water and the salt.

  2. Bring the water to a boil and skim it clean.

  3. Let the flounders stand by the side of the fire for five minutes.

  4. Serve with plain melted butter and a little salt.

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

Flounders
Form the main body of the dish, cooking gently in simmering salted water to become flaky and tender.
Coarse sea salt
Seasons the poaching water so the fish is flavoured as it cooks.
Plain melted butter
Adds richness and fat to balance the mild, lean flesh of the fish.

The step that matters

Let the flounders stand by the side of the fire for five minutes. Fish sitting in hot liquid keeps cooking from residual heat, so it can overcook and turn dry or fall apart. Timing the rest carefully keeps the flesh moist and firm.

“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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