Boiled Tench is a traditional British recipe (based on a Mrs Beeton original) for a classic dish of tench boiled in water and served with parsley along with melted butter or Dutch sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Tench.
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This is a traditional British recipe based upon a recipe for boiled perch found in Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Prepare the tench by scaling, gutting, removing the gills then washing and patting dry. Place in a large pan then pour over just enough water to cover. Add 25g of salt per 1l of water added then bring to a simmer, cover and cook gently for about 10 minutes, or until the fish is cooked through.
Transfer the tench to a warmed serving plate and garnish with parsley. Accompany with melted butter or Dutch sauce.
