William Pokhlebkin

Boiled fish

Preparation info
    • Difficulty

      Easy

Appears in
Ethnic Cuisines of our People
Ethnic Cuisines of our People

By William Pokhlebkin

Published 1978

  • About

Any large fish containing not too many bones is suitable for boiling. It should first be scaled and gutted, then cut into large pieces, with the skin and backbone left on. Only enamel saucepans should be used and only as large as needed.

Ingredients

  • 1 kg (2 lb) fish
  • ½ chopped onion
  • ½

Method

Place the pieces of fish tightly together in the pan and add the chopped vegetables and spice; cover with the cucumber brine. Cooking time depends on the type of fish used and the size of the pieces. Generally salmon needs 20-25 minutes, freshwater fish 12-15 minutes and sea fish 8-12 minutes. Sea fish cut into small pieces should be cooked, uncovered, over a high heat, otherwise the fish shoul