Haddock
Ingredients
Directions
Prepare
Gut and wash the haddock clean.
Soak the fish in a mixture of salt and water for about 10 minutes.
Poach
Drain the fish and place it in a fish kettle with cold water, covering it about two-thirds.
Skim off any scum that rises to the surface.
Cover and boil gently for 5 to 10 minutes until cooked through.
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
- Provides the flesh, which firms and turns opaque as its proteins set with gentle heat.
The step that matters
Boil gently, not hard. Vigorous boiling agitates delicate fish flesh, so it can break apart and turn tough. Gentle heat cooks the haddock evenly through while keeping it intact.
“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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