Crimped Fish
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- Raw or underdone meat. Raw or underdone meat or fish carries a risk. Cook to current safe temperatures.
Ingredients 3 ingredients
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
Chef Wood
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- Cut uncooked fish in long thin strips, roll them around the finger and fasten each roll or crimp with a wooden toothpick.
- Soak half an hour in strong salted water, then put into boiling salted water, enough to cover, with two tablespoons vinegar and boil about fifteen minutes.
- Drain, arrange on a platter, removing skin and bones, and serve hot with oyster or lobster sauce poured into cavities made by the finger.
Plating
Cookware for this recipe
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Large pot
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Chef's knife
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Colander