Pickled Mackerel a la Octavious

Ingredients

• a mackerel
• bay leaves
• whole black peppers
• salt
• three cups of water
• one cup of white wine vinegar

Method

1. 1

   Clean and curl mackerel, tie with string, simmer with seasoning, then cool and pickle in vinegar.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 103. The excerpt below is the record exactly as published.

salt. Mix well. Mackerel with Shrimp Mousse a la Sicilienne Maquereau, Mousse de Crevettes, a la Sicilienne Wash clean and split a mackerel in halves; remove bones and head; put together; cover with a shrimp mousse; decorate all around from head to tail with shrimp mousse by waving the mousse through a fancy tube; then make the shape of a head with the mousse; make an eye of lemon and truffle; put strips of the mousse on a bias across the fish, with strips of chopped truffles in between each. Put butter and sherry in the pan; cook in oven — well covered — for twenty minutes. When done, lift carefully on a warm plat¬ ter; garnish with lemons, parsley, and cooked, unpeeled shrimps. AMERICAN COOK BOOK 71 Serve with a hollandaise or supreme sauce. Fish dish for luncheon or dinner. Fried Mackerel ( Maquereau frit) a la Montana Wash and clean a mackerel; cut in fillets; press them very thin; cut in individual diamond shapes; dip in egg and then in fine bread crumbs; fry in very hot fat from two to three minutes. When ready to serve, arrange on a platter one piece on top of the other, garnish with lemons and parsley. Serve with a tartare or bearnaise sauce in a sauceboat for dinner. Steamed Mackerel ( Maquereau cuit a la vapeur) a la Mathilde Wash clean and fillet the mackerel; cut in individual pieces. [If large mackerel, split in two and then cut the width of the mackerel about two inches wide.] Roll with the skin out; put on a buttered pan with pepper, salt, and some sherry; put in oven and cook for about ten minutes — well covered. When done, serve on a founda¬ tion of spinach with a hollandaise or bearnaise sauce in the centre. Fish dish for dinner or luncheon. Spanish Mackerel ( Maquereau Espagnof) a la Papillote Select small Spanish mackerels; stir together a little onion juice, some chopped parsley, and butter. Put inside the mackerel that has been washed well and boned; rub some butter over the mackerel; season with pepper and salt. Put on a buttered paper; double over the fish in a three-pointed shape in half-moon style; twist or fold the paper so as to close it all around the open side. [If the fish are very large and heavy, tie a string around middle of paper so it will not loosen.] Put in a shallow pan with boiling hot fat; cook from six to eight or ten minutes, according to size of the fish. When done, put on a broiler to drain; leave in oven a few minutes. Serve inside the papers. Arrange on a platter, garnish with parsley and small half tomatoes filled with bearnaise sauce placed on slices of lemon. Serve for lunch or supper. Fresh Spanish Mackerel a 1 ’Allemande Maquereau Espagnol frais a V Allemande Select nice small mackerel; tie up in curved shape; put in a pan with two cups milk and a little salt and pepper; let simmer slowly, until done. In the meantime, cook all together some little shallots, little scooped-out marbles of potatoes, and small button mush¬ rooms. When the mackerel is done, put a large tablespoon of 72 THE SWEDISH, FRENCH butter in a saucepan and a heaping spoonful of flour; stir until well mixed; add the milk from the mackerel; beat the sauce until nice and creamy; flavor with some wine and some of the mushroom juice, pepper, salt, and two spoonfuls sherry. Add the vegetables to the sauce; arrange the fish neatly on the platter — body side in and the head and tail out. Scoop out all the vegetables; put them in the centre; pour the sauce over the fish. Serve, very hot, for dinner or luncheon as a fish entree. Stuffed Mackerel with Lobster a la Hammond Maquereau farci de Homard, a la Hammond Take a nice-sized mackerel; clean and wash well; split in halves; remove bone and head; put one of the fillets on a well-buttered pan — skin down and meat up; stuff with lobster mousse; put the other fillet on top; rub over with melted butter; add some sherry in the pan; put in oven and cook — well covered — for about fifteen minutes. When done, glaze with a nice brown glaze on top, and decorate with a strip of cream sauce all around. (The mousse of lobster must be visible all around; the fish should be from one and a half to two inches high when stuffed.) Make a head with a strip of the cream sauce and make an eye on the fish. Place on a platter; gar¬ nish with lemons and lobster claws all around. Serve with a lobster newbourg sauce. [Shrimps can be used in place of lobster; then garnish with cooked, unpeeled shrimps.] Fish dish for dinner. Boiled Salt Mackerel with Shirred Butter Maquereau sale et houilli, au Beurre Wash a salt mackerel well; leave in cold water overnight; then put it in a pan with some water, pepper, and bay leaves; let simmer for about ten minutes. When done lift from pan carefully; put it on a platter; pour over the fish a cup of melted butter that has been flavored with lemon juice and some chopped parsley; garnish with lemon all around and parsley. Serve surrounded by little, scooped-out, boiled marbles of potatoes for breakfast. Baked Salt Mackerel with Cream a la Philadelphienne Maquereau sale et cuit au four, Creme a la Philadelphienne Soak a mackerel overnight. When ready to use, put it in a pan with water to cover it; add a squeeze of lemon; put in oven to bake for about ten minutes; when done, take out. Put a cup of cream on the stove until it begins to get hot; then add some chopped parsley and a spoon of butter; pour it over the mackerel; garnish AMERICAN COOK BOOK with parsley. Serve very hot with some creamed potatoes for breakfast. Broiled Smoked Mackerel with Shirred Butter Maquereau fume et grille, au Beurre Put a smoked mackerel on a broiler; broil for about four minutes on each side. When done, place on a platter; pour some melted butter over; sprinkle with chopped parsley. Serve with baked or creamed potatoes as a breakfast dish. COLD DISHES OF MACKEREL Pickled Mackerel {Maquereau marine) a la Octavious Select nice large or small mackerels; clean and wash well; curl them, turning head and tail together; tie with string across; put in a pan with some bay leaves, water enough to cover, whole black peppers, and salt to taste. Let simmer very slowly for about ten to twelve minutes — well covered. [Take care that the mackerel does not cook fast; if it does, the skin will loosen and the mackerel will not look so nice as if it remains perfectly whole.] When done, leave in the pan to get cold; add to three cups of water one cup of white wine vinegar

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