Boiling Fish
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
Prepare a fish kettle with a perforated false bottom and handles.
Soak the fish in a mixture of salt and water for 5 to 10 minutes.
Cook
Fill the kettle with enough water to cover the fish halfway.
Bring the water to a boil and add the fish carefully.
Cook until the fish is done, then use the strainer to lift it out.
Serve
Serve the fish on a plate, optionally with a clean napkin underneath.
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
- Fish
- Is the main ingredient cooked gently in simmering water until it is done.
- Coarse sea salt
- Seasons the fish during the brief soak before cooking.
The step that matters
Adding the fish to the boiling water. Dropping the fish into water that is only lightly simmering or cooled by the fish can cause uneven cooking. Adding it carefully keeps the water at a steady boil so the fish cooks evenly and holds together while it is lifted out.
“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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