Fish

Sauce

Garnish

Codfish

Butter sauce, caper sauce, oyster sauce, shrimp sauce

Parsley or cress

Flounder

Bechamel sauce

Chopped parsley

Haddock

Egg sauce

Parsley or cress

Halibut

Bechamel sauce, creamy sauce, egg sauce, Hollandaise sauce

Parsley or cress

Mackerel

Caper sauce, parsley sauce

Salmon

Egg sauce, Hollandaise sauce, Tartar sauce

Cress, lemon, parsley

Sheepshead

Drawn-butter sauce

Parsley and lemon

Snapper (red)

Mushroom sauce, tomato sauce

Parsley

Sole (flounder)

Bechamel sauce

Parsley

Trout

Horseradish sauce

If you wish to serve a whole boiled fish upright, as if swimming, place a carrot inside the fish to make it retain its form, and arrange the garnishings so that it will keep its position on the platter. Bind the fish to the strainer with twine when cooking. A fish retains shape and flavor better in a steamer than when immersed in water.

To steam, place the fish on a plate in the upper part of a steamer, allowing the same time as for boiling.

Boiled fish needs a rich sauce, such as egg sauce, Hollandaise, Bechamel or drawn butter.

Fresh-water fish or other fish without much flavor may be boiled in court bouillon (See Index). Stock in which fish has been cooked may be made into fish chowder (See Index).