(Recipe #61, page 139)
Scale, gut, and wash the fish; cut it into 3–4 pieces, depending on its size. Rinse the pieces once more and place them in boiling, rather heavily salted water and skim off the scum. When the scum begins to boil, the fish is done; it must not be cooked further. Leave it in the cooking water for a while to absorb the salt and serve it piping hot.
Haddock are sometimes gutted and heavily salted for shipment. In this case, place the fish on the stove in cold water and be careful in salting the fish during cooking. It is advisable to taste beforehand to see whether the fish has been salted lightly or heavily.
Serve haddock with very hot boiled potatoes, melted butter, and good mustard or a mustard sauce.
Note: You will often find long worms when gutting haddock; they are unappetizing but do not make the fish unusable.
Translated by David Green.