Fillets of Mackerel

Ingredients

• two good-sized mackerel
• salt
• pepper
• a little lemon juice
• a table-spoonful of vinegar
• one bay leaf
• a little oil or butter

Method

1. 1

   Remove fish from bones and season with salt, pepper, and lemon juice.

2. 2

   Pour vinegar over, add sliced carrot and onion, and let stand for 30 minutes.

3. 3

   Drain, place vegetables in a buttered paper-bag, add fish skin down, brush with oil or butter, fold, fasten, and cook in a quick oven for 8 to 10 minutes.

4. 4

   Serve with parsley butter and lemon slices.

Nutrition per serving

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 11. The excerpt below is the record exactly as published.

Fillets of Mackerel. Procure two good-sized mackerel, wipe them, and carefully remove the fish from the bones. Place the fillets thus obtained in a deep dish, season with salt and pepper and a little lemon juice, then pour over a table- spoonful of vinegar, and add a few thinly cut slices of carrot and onion, and one bav leaf ; cover the dish and allow to stand for about half an hour. Take up the fish and drain on a cloth ; put the cut vegetables in a well buttered grease-proof paper-bag, and upon them place the fillets of fish, skin downwards, then brush over wfith a little oil or butter

Cook this with the app: pantry check, scaling, and the assistant.