Boiled Sheepshead With Cucumber Sauce
|Sheep's head||5 Pound|
|Black pepper||To Taste|
|Garlic||6 Clove (30 gm), sliced|
|Onions||2 Large, sliced|
|Whole black peppercorns||6|
|Bay leaves||2 Large|
|Celery stalks||2 Large, chopped|
|Cayenne pepper/Tabasco sauce||3|
|Fresh thyme sprig||1|
A reasonably large sheepshead 4 to 5 lbs., which will serve four people generously will require at least 2 to 3 quarts of water, since the fish should be boiled whole with the head on.
You need a big enough pan so that you can lift the fish out without breaking the flesh.
A large roasting pan will do nicely, although when you learn how delicious boiled fish can be, you will probably want to add to your kitchen a regular fish boiling pan equipped with a removable section which holds the fish and enables it to be lifted out easily when done.
Prepare the water for boiling the fish by adding 1 1/2 tablespoons salt to each quart.
Add the rest of the ingredients, except for the fish.
Bring the water to a boil and simmer for 20 minutes.
Place the fish in the water, bring the water back to a boil, then allow to simmer for 15 to 20 minutes.
Turn the fish once during simmering the water should cover it or you will not be able to turn it easily.
After 15 minutes, test with a fork to see if the flesh leaves the bones easily.
Do not overcook; it will fall apart and become soggy if cooked only a few minutes too long.
Remove the fish carefully to a platter, garnish with lettuce or parsley, and serve with Cucumber Sauce or Shrimp Sauce.