Author: Rowling, J.K.
Book: Harry Potter and the Chamber of Secrets
Difficulty rating: Harry Potter
Deliciousness rating: Acceptable
Part of Sir Nicholas’ 524th Deathday Feast
Large, rotten fish were laid on handsome silver platters. (Book 2: UK 102, US 133)
Okay, we didn’t actually feel like eating rotten fish — we wanted something we could actually have for dinner. We settled for a nice poached salmon.
Did it measure up?
Yes, surprisingly! And I say surprisingly because we forgot about the second batch and left it sitting in the hot broth for hours. We thought it would be hopelessly overcooked, but served the next day, cold with a bit of mayo on thick slices of bread, it made a delicious lunch.
SIR NICHOLAS’S FISH
- 3 liters water
- 3 tbs white vinegar
- 9 tbs salt
- 1.5 tsp whole black peppercorns
- 3 lemon wedges
- 3 stalks dill
- Bay leaf for luck
- Boil a large quantity of water, enough to cover the whole fish. Let it simmer for 10-15 minutes.
- Place the fish on the poaching rack and lower it into the water. Add more water if the water doesn’t cover the fish.
- Bring it back to a boil and then lower to a simmer until the flesh loosens easily from the backbone. It should cook in 10-15 minutes.
- Remove the fish and drain. Transfer to a silver platter to cool.
Rowling, J.K. Harry Potter and the Chamber of Secrets. London: Bloomsbury, 1997.
Rowling, J.K. Harry Potter and the Chamber of Secrets. New York: Scholastic Inc., 1999.