To Boil Soles
Ingredients
Directions
Prepare
Empty the sole.
Remove the gills.
Cut off the fins.
Wash it thoroughly without skinning.
Soak the sole in cold water with dissolved salt.
Cook
Heat it slowly.
Simmer the sole for 5 to 10 minutes, depending on its size.
Drain the sole well.
Serve
Place it on a serving plate with the white side up.
Serve immediately with anchovy, shrimp, or lobster sauce.
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
- Sole
- Provides the delicate white flesh that is the main component of the dish.
- Sea salt
- Dissolved in the soaking water to season the fish gently before cooking.
The step that matters
Heat it slowly.. Gentle heating lets the proteins in the fish set gradually, so the flesh stays moist and tender rather than tightening and drying 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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