Flemish Mackerel

Ingredients

• 1 medium-sized mackerel
• 1 teaspoon minced parsley
• Salt
• pepper
• Vi cup butter
• 1 small onion, minced
• 4 shallots, minced
• Juice 1 lemon
• 1 lemon, quartered

Method

1. 1

   Ensure the fish is very fresh.

2. 2

   Clean the fish, remove gills and tail, but leave on the head.

3. 3

   Salt and pepper inside and out.

4. 4

   Mix onion, shallots, and parsley with butter, and lay inside the fish.

5. 5

   Sew up the opening or close with toothpicks.

6. 6

   Place fish in a dish, pour over lemon juice, and let stand for 20 minutes.

7. 7

   Drain and dry.

8. 8

   Lay fish on oiled paper, enfold, and grill on both sides.

9. 9

   Serve with lemon.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 127. The excerpt below is the record exactly as published.

FLEMISH MACKEREL (Maquereau a la Flamande) 1 medium-sized mackerel 1 teaspoon minced parsley Salt and pepper Vi cup butter 1 small onion, minced Juice 1 lemon 4 shallots, minced 1 lemon, quartered

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