Plain Boiled Red Fish or Red Snapper
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: La cuisine creole (1885).
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
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
Chef Wood
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- Wash the fish;
- when cleaned, wipe it dry and rub it over with lemon juice and salt.
- Put it in a fish kettle or other vessel to boil, cover it with soft water and throw in a handful of salt.
- As soon as it begins to boil, skim it and let it simmer;
- hard boiling breaks the flesh before it is cooked thoroughly.
- When done, lift it out of the water with a drainer, slip it carefully on a dish and send to table with sauces No.
- 13 and No.
- 3.
Plating
Cookware for this recipe
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Saucepan
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Slotted spoon
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Kettle