To Boil Fish
Ingredients
Directions
Prepare the poaching liquid
Fill a pot with water and add salt and vinegar.
Heat the water until it is just below boiling, avoiding bubbles.
Cook and serve
Carefully add the fish to the water.
Cook the fish gently until it is done.
Remove the fish and serve.
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
- Coarse sea salt
- Seasons the fish and firms its flesh slightly while it poaches.
- Vinegar
- Adds a light acidity that brightens the flavour of the fish.
The step that matters
Keeping the water just below boiling. A gentle heat cooks the fish evenly and keeps the flesh tender and intact. A rolling boil agitates the fish, causing it to break apart and become tough and dry on the outside.
“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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