Boiled Haddock is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of haddock boiled in salted water. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Haddock.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
264. INGREDIENTS.—Sufficient water to cover the fish; 1/4 lb. of salt to each gallon of water.
Mode.—Scrape the fish, take out the inside, wash it thoroughly, and lay it in a kettle, with enough water to cover it and salt in the above proportion. Simmer gently from 15 to 20 minutes, or rather more, should the fish be very large. For small haddocks, fasten the tails in their mouths, and put them into boiling water. 10 to 15 minutes will cook them. Serve with plain melted butter, or anchovy sauce.
Time.—Large haddock, 1/2 hour; small, 1/4 hour, or rather less.
Clean and scale the fish then wash thoroughly. Place in a fish kettle, add enough water to cover then stir in 25g of sea salt for each 1l of water added. Bring to a simmer and cook gently for about 30 minutes, or until done through.
Transfer to a serving dish then bring to the table.
