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Boiled Haddock, With Anchovy Sauce

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. a dessertspoonful of salt
  2. a tablespoonful of vinegar
  3. Water
  4. Rub
Contains Sulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Well wa.sli the fish, and rub it over with a tablespoonful of vinegar and a dessertspoonful of salt;
  2. let it remain one hour.
  3. Put it into plenty of cold water, with a dessertspoonful of salt ;
  4. boil up quickly ;
  5. skim, and simmer as gently as possible till done.
  6. A moderate-sized fish will require a quarter of an hour ;
  7. a large one about twenty-five minutes.
  8. If overdone, it becomes hard and tasteless.
  9. Serve on a neatly folded napkin, with the following sauce in a tureen.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Slotted spoon