How To Cook Fish In Boiling Liquid

In cooking fish in boiling liquid, two things must be kept in view: appearance and nutritive effect. Cold liquid draws out the juices, while plunging a fish in boiling water causes the skin to contract and crack.

In consequence, a medium course must be pursued. Lower the fish, fastened in an upright position, if whole, on a fish rack, or sheet, or, in the absence of this useful utensil, coiled in a frying basket or tied in a piece of cheesecloth, into warm liquid and bring quickly to the boiling point; then let simmer until the flesh separates readily from the bones, and no longer. After simmering begins, cooking will take from five to eight minutes a pound, according to the thickness of the fish.

Let the liquid just cover the fish; add a generous teaspoonful of salt and a tablespoonful of vinegar or lemon juice to each two quarts of water, or milk and water, or court bouillon. When the fish is cooked, let drain over the kettle; dress with care on a folded napkin to absorb any liquid from the fish. Garnish plentifully with fresh parsley or cress. Serve with Hollandaise, Bechamel, or drawn-butter sauce. Lobster or pickles may be added to any of these sauces. Boiled potato balls are often served on the dish with the fish. A fish kettle with rack or sheet is of great convenience in graining and removing a fish whole and shapely to the platter.

Boiled Salmon, Potato Balls And Cress