Boiled Sole
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- a teacupful of vinegar
- Stock
- Water
- Onion
- Salt
- Fillets
- Sole
- Peppercorns
Contains
FishSulphites
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.
Method
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- Nothing is easier than to convert this dish, ordinarily most insipid, into one that may tempt the most fastidious taste, and as it is ordered frequently for invalids, it is important it should be properly cooked.
- An hour before cooking the unskinned sole, sprinkle salt lightly over it, and lay it in a dish with half a teacupful of vinegar.
- Put the fish and the vinegar into enough hot white stock well seasoned, — or, if you have none, water in which an onion with a little salt and half a dozen peppercorns have been boiled — to cover the sole, and let it stand ten minutes in this liquor, getting gradually hotter.
- At the last let it simmer for five minutes, or rather longer, if the fish is thick.
- Take it up, drain and serve plain, or with parsley sauce.
- Fillets of sole may be cooked in the same manner, and brill also is very good, longer time being allowed according to the size of the nsh.
Plating
Cookware for this recipe
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Saucepan
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Colander