Cold Fish


  • 2.2 pounds of fresh fish
  • Fish consommé
  • 1 cup of white wine vinegar
  • 1 cup of dry white wine
  • 1 cut celery stalk
  • 1 carrot cut
  • 2 cloves
  • 3 peppercorns
  • 1 tbsp salt and dried mixed herbs

Servings: 5 servings (0.44 pounds per serving)


Use a small pan, just the right size of the fish. Put a support on the base to hold the fish. Place it in the saucepan and pour water until it is covered, then take out the fish and set it aside. The amount of water will tell you how far to fill the pan with the consommé, throw out the water, put all the ingredients, the consommé in the pan and water in equal parts until reaching the level that was set. Cover the pan and boil for 20 minutes. Wrap the fish in a cloth so that it does not fall apart and place it in a pan holder. When the consommé boils again, reduce to a minimum heat. Boil for 10 minutes for every 1 inch of fish, measured at its widest part (20 minutes if it is 7.8 inches thick). Carefully remove it from the pan; Drain it in absorbent paper, wrap it in aluminum foil and put it in the fridge until it is very cold, remove the linen, remove the fish skin and serve with mustard sauce.

Nutritional Summary

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