Fish, Boiled
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
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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- Place the fish in salted water, cold, if the fish is large, and hot if small sized.
- In the latter case, 2 or 3 minutes in boiling water will be enough;
- and a sheep's-head of 4 or 5 pounds will not require more than 10 minutes from the time the water boils.
- Use a strainer to place fish in saucepan.
- Salmon and all dark-fleshed fish require more boiling than white-fleshed kinds.
- Vinegar must be rubbed on the outside of fish before it is boiled;
- this keeps the skin from cracking.
- Serve boiled fish upon a napkin.
Plating
Cookware for this recipe
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Saucepan
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Sieve