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Baked Salt Mackerel in Cream

A baked mackerel seasoned with coarse sea salt and cooked in cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Baked Salt Mackerel in Cream

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Freshen the mackerel in water for 24 hours, skin side up.

  2. Place the mackerel in a baking pan, skin side down.

Bake and serve

  1. Pour the cream or milk over the mackerel.

  2. Bake at 350°F (175°C) for 30 minutes or until browned.

  3. Five minutes before serving, add more cream.

  4. Serve immediately, pouring the heated cream over the mackerel on the platter.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Mackerel
Forms the main body of the dish, cooking into tender flesh under the cream.
Cream
Adds moisture and richness, and its milk solids brown lightly in the oven.

The step that matters

Adding the cream at the end. Cream added five minutes before serving stays fresh and hot, so it can be poured warm over the fish. Cream that boils too long can separate and turn greasy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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