Mackerel a la Maitre d'Hotel

Ingredients

• 1 mackerel
• 1 oz. butter
• 1 teaspoonful chopped parsley
• pepper
• salt
• a squeeze of lemon
• a little salad oil
• a scrap of sliced onion

Method

1. 1

   Marinade the mackerel for 1 hour (or overnight) in salad oil, tarragon vinegar, lemon, and onion.

2. 2

   Remove the fish from the marinade, place it on a gridiron over a clear fire for about 10 minutes, turning once.

3. 3

   Melt butter in a small saucepan, add parsley, pepper, salt, and lemon juice.

4. 4

   When hot, pour over the mackerel on a hot dish.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 13. The excerpt below is the record exactly as published.

MACKEREL A LA MAITRE D’HOTEL. Maquereciu a la Maitre cVHdtel. Marinade the mackerel for 1 hour (or over-night) in a little salad oil, tarragon vinegar, a squeeze of lemon, and a scrap of sliced onion. Remove the fish from the marinade, place it on a gridiron over a clear fire for about 10 minutes, turning it once. Melt an ounce of butter in a small saucepan, add a teaspoonful of chopped parsley, pepper, salt, and a little lemon juice. When this is hot, pour it over the mackerel, which has been placed on a hot dish. MACKEREL A LA NORMANDE. la Normande. 1 shallot or small piece onion. 2 oz. butter or beef dripping. | teaspoonful salt. } teaspoonful pepper, mixed herbs. Maquereau a 1 mackerel. 2 tablespoonsful breadcrumbs. 1 dessertspoonful chopped parsley. \ teaspoonfu Wash and dry the fish, remove the head and tail, split it down the back, remove the bones. Crease a tin with part of the butter, place half fish on tin, skin downwards, sprinkle over it crumbs, shallot, parsley, herbs, pepper, and salt ; put part of the butter in small pieces on stuffing, place the other half fish on top, skin upwards, and remainder of the butter ; bake 15 to 20 minutes, basting frequently. PORTUGUESE MACKEREL. Maquereau d la Portugaisc. Make some deep cuts in a large mackerel, rub into the cuts a little finely chopped onion and parsley, and a seasoning of salt and pepper. Place the fish in a pie-dish, pour over it about a gill of vinegar, put it in a moderate oven, turn it occasionally, and bake till quite brown. FISH. 23 MULLET A L’lTALIENNE. lioitgets a Vltalienne. C fresh mullets filleted. 2 shallots. 6 mushrooms. 1 oz. flour. 2 oz. clarified fat. Thyme, bayleaf, lemon. 1 gill sherry, pint stock. Grease a baking dish or tin, and lay the fillets on it. Sprinkle them with salt, cayenne, and lemon juice, cover with a greased paper, and cook in a moderate oven. Drain off the moisture from the fish into the sauce, prepared as follows: — Chop the shallots and mushrooms, and fry in 1 oz. dripping. Dredge with 1 oz. flour, add the thyme and bayleaf, and stir over the fire till brown. Add the sherry, and boil till it is reduced to half. Add the stock, boil \ hour, strain it over the fillets on a hot dish. Serve garnished with slices of lemon. RED MULLETS EN PAPILLOTTES. liougets en Papillottes. G red mullets. Chopped parsley. Salt, pepper. Lemon juice. Only wipe the fish very dry, never draw or clean red mullet. Lay each fish on a sheet of oiled writing paper, sprinkled with pepper and salt and chopped parsley, and squeeze a few drops of lemon juice on it. Fold up the papers, and bake the fish 10 to 15 minutes. Serve in the papers. SALMON CUTLETS. Cotelettes de Saumon. 1 slice salmon. 1 oz. butter. 1 oz. flour. \ gill cream. Lemon juice. It pint breadcrumbs. 1 egg. Frying oil. Boil the sahnou, cut it up into very small pieces, removing all skin and bones. Mix the butter and flour in a stew-pan, add 1 gill cold water, boil up, stirring all the time. Add the lemon juice, cream, salt, and cayenne. Then mix the fish in this sauce, and turn out to cool. Make the mixture when cold into cutlet shaped pieces, dip in the egg and breadcrumbs, and fry them in boiling oil in a frying-basket. 24 DAINTY DINNERS AND DISHES CUTLETS OF SALMON A LA SUEDOISE. Dames de Saumou a la Suedoise. 4 slices of salmon. Salt and pepper. Lemon juice. 3 large tomatoes. 1 dessertspoonful tarragon a inegar. Suedoise sai 1 tablespoonful salad oil. A few drops of liquid carmine. 2 table-spoonsful liquid aspic jelly. Chopped tarragon and chervil. Watercress salad. (see page 86). Place the slices of salmon on a buttered tin, sprinkle with pepper and lemon juice, cover with a buttered paper ; bake till firm. Pound the tomatoes, season with salt, pepper, oil, vinegar, and bring up the colour with carmine if necessary. Pub all through a sieve, mix in the aspic, chopped tarragon, and chervil ; pour this puree over the cooked salmon, and dish round water- cress salad ; garnish with blocks of iced Suedoise sauce. SALMON FRITTERS. Croquettes de Saumon. | lb. cold cooked salmon or other fish. \ lb. mashed potatoes. 1 teaspoonful chopped parsley

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