To Broil Mackerel

Ingredients

• the fish
• pepper
• salt
• some mint
• parsley
• fennel
• Flour it
• fennel and butter for sauce

Method

1. 1

   Clean and split the mackerel, season with pepper, salt, mint, parsley, and fennel.

2. 2

   Flour and fry until light brown.

3. 3

   Serve with fennel and butter sauce, garnished with parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 104. The excerpt below is the record exactly as published.

To Broil Mackerel. First clean your mackerel well, then split it down the back, and season it with pepper, salt, some mint, parsley, and fennel, all chopped very fine. Flour it,, and fry them of a fine light brown, and put them on a dish and strainer. Use fennel and butter for sauce, and garnish with parsley. 76. Mackerel a la Maitre d'Hotel. Clean the mackerel and wipe it dry ; then split it down the back and marinade it at least half an hour — or an hour or two, if there be time — in a little oil, seasoned with pepper and salt ; broil it, and baste it with the marinade. Dish it up ; garnish the mside with fresh butter rolled in parsley,, salt, and pepper; slightly warm the dish, and serve with lemon-juice, or with a dash of vinegar over it. In order to prevent the mackerel from breaking while it is being boiled,, you had better wrap it with the marinade in good oiled paper. 77. Mackerel a la Maitre d'Hotel : Another Way. Choose a large fresh mackerel with a soft roe ; cut out the gills ; cut oft" the fins ; make an incision an inich deep down the back, lay the fish

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