To Boil Soles
Ingredients
Directions
Poach
Bring 3 quarts of spring water to a boil.
Add 1 tablespoon of coarse sea salt.
Gently place the soles in the boiling water.
Boil the soles for 10 minutes.
Serve
Serve the soles on a clean napkin with anchovy or shrimp sauce in small dishes.
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
- Provide the delicate white flesh that is gently cooked by the simmering water.
- Anchovy sauce or shrimp sauce
- Adds a salty, savoury note to the mild, boiled fish at the table.
The step that matters
Gently place the soles in the boiling water. Lowering fish into vigorously boiling water can break up delicate flesh and cook the outside faster than the inside. Entering the water carefully keeps the fillets intact and the texture tender.
“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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