Mackerel with Horseradish Sauce

Ingredients

• A medium-sized mackerel
• two tablespoonfuls of salad oil
• a dessert-spoonful of finely minced fennel
• three gills being enough
• two tablespoonfuls of finely grated horseradish
• a teaspoonful of tarragon vinegar
• one of made mustard
• the yolk of a raw egg

Method

1. 1

   Fillet the mackerel, marinate in oil, lemon juice, fennel, salt, and pepper for at least half an hour.

2. 2

   Dry, dip in batter, and fry until golden.

3. 3

   Prepare the sauce by boiling the broth with horseradish, adding flour mixed with milk, and finishing with vinegar, mustard, and egg yolk.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 40. The excerpt below is the record exactly as published.

A medium-sized mackerel will be enough for this. Take off the fillets on each side, remove the skin, divide each side fillet in half, thus forming fillets, and set these in a marinade radish same, composed of two tablespo.onfuls of salad oil, the juice of a lemon, and a dessert-spoonful of finely minced fennel, with a seasoning of pepper and salt. Let them lie in this for half an hour at least, turning them now and then till cooking time is at hand. Now take out the fillets, dry them on a cloth carefully, dip them in frying batter (see Menu xiv.), and fry them till of a nice golden colour in a deep bath of very hot fat. Then drain, dry, and serve the pieces on a hot napkin, garnished with fried parsley and quarters of lemon. The sauce should be made in this way : — Having prepared a broth with the bones, but not the skin of the mackerel, three gills being enough, put it into a small stewpan, and stir into it DUGLtRi^S MUTTON RAGOUT. 89 two tablespoonfuls of finely grated horseradish and a seasoning of salt and pepper. Boil up, simmer for fifteen minutes, stir in through a pointed strainer a dessert-spoonful of flour mixed with a coflTeecupful of milk, boil, take off the fire, add a teaspoonful of tarra- gon vinegar, and one of made mustard, pass through a hair sieve, warm up, and finish with a dessert- spoonful of freshly grated horseradish and the yolk of a raw egg

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