Boiled Fish

By John, 28 June, 2015
Region
New England
Description

Boiled Salmon with Egg SauceDon't boil the fish!

This is an old Colonial recipe, from the days before hifalutin' words for technique like "poach" and "simmer" had entered the lexicon of everyday cooks.
When you see a mention of boiled fish in an old Yankee letter or book, it refers to salmon, cod, or other large fish poached in water or in a mildly-seasoned court-bouillon. Boiling a delicate piece of fish is a sure way to make a mess of it.

The best tool is a fish poacher: an oblong stainless pot that covers two burners and is long enough to fit about a 2.5 pound fillet. The pot has an insert that you set the fillet on, so you can easily lift it out when it's finished.

Yield
4 Servings
Preparation time
20 minutes
Ingredients
1 1⁄2 lb Salmon (or other large fish)
2 q Water
2 t Salt
Instructions
  1. You can use a filet or a whole fish. If you use a whole fish, clean it then season the cavity as you like.
  2. In a poaching pan, bring the water to a boil. Add salt, and add other seasonings as desired to make a savory court-bouillon: bay leaf, chervil, dill, peppercorns or crushed juniper berries.
  3. Set the fish on a piece of parchment paper on the poacher rack and lower it into the hot liquid.
  4. Return the liquid to a simmer and cook the fish for 9-12 minutes. Now is a good time to make some Egg Sauce.
  5. Turn off the heat and let the fish rest in the liquid for a few minutes, then lift the rack from the poacher to drain the fish.
  6. Serve hot with Egg Sauce and Steamed New Potatoes, garnish with parsley or chervil, or with dill if the fish is salmon.
Notes
If you serve a big Boiled Cod with Egg Sauce, that's Cape Cod Turkey!