CookEat Recipe
Boiled Findon Haddock
Boned, skinned Findon smoked haddock gently boiled and served with lemon and hot butter separately. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0576. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use cold-smoked cured Findon/Finnan-style haddock intended for cooking. Remove all skin and bones and verify 70°C in the thickest fish after the ten-minute boil guide. Drain well, arrange on a hot napkin-lined dish with six small lemon wedges and parsley greens, and serve plain melted butter separately. Limites : 907 g fish is before removing skin and bones; recovered weight, number of fish pieces, lemon whole-fruit count and butter quantity remain unspecified. No ready-to-eat product or measured cooking outcome is claimed.
Method
Steps
Step 1
Remove ALL bones and skin from 907 g thick cold-smoked cured Findon/Finnan-style haddock intended for cooking. Boil the recovered fish in 1890 mL water for the TEN-minute guide, extending as needed until the thickest fish reaches 70°C.
Step 2
Remove from the water and drain well. Arrange the hot fish on a hot dish lined with a plain food-safe folded napkin. Decorate with SIX small lemon wedges and parsley greens. Serve a LITTLE plain hot melted butter SEPARATELY in a small bowl.
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