Broiled Mackerel
Ingredients
Directions
Prepare
Split the mackerel down the back and sprinkle it with a little coarse sea salt.
Let it sit overnight.
Wash off the salt and wipe the mackerel dry.
Broil and serve
Broil the mackerel over a quick fire, starting with the outside facing the heat.
Once cooked, spread butter over the mackerel and serve very hot.
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 dish; its oily flesh stays moist and rich under high heat.
- Coarse sea salt
- Seasons the fish and draws out moisture during the overnight rest.
- Butter
- Adds fat and richness, spread over the fish once it is cooked.
The step that matters
Broiling over a quick fire. High direct heat browns and crisps the skin while the flesh cooks quickly. Too little heat or too long a cook dries the fish out, so starting outside-facing-the-heat helps control the cooking.
“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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