Name: To Boil Soles
Ingredients: 3 quarts spring water; 1 handful coarse sea salt; anchovy or shrimp sauce for serving

To Boil Soles

Ingredients

3 quarts spring water
1 handful coarse sea salt
anchovy or shrimp sauce for serving

Directions

Boil the spring water with the coarse sea salt.
Gently add the soles to the boiling water.
Boil the soles for 10 minutes.
Serve the soles on a clean napkin with anchovy or shrimp sauce in boats.

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

Soles (in the method): The fish is the main component, cooked gently in boiling salted water until done.
Coarse sea salt: Seasons the cooking water so the fish is lightly flavoured as it poaches.

“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.