Broiled Mackerel
Ingredients
Directions
Prepare
Soak the mackerel for a day, flesh side down, changing the water once or twice. Wipe the mackerel dry.
Cook and serve
Broil the mackerel until nicely browned.
Add a little butter on the mackerel after placing it on a platter.
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 and browns under the broiler.
- Butter
- Adds fat and richness to the cooked fish.
The step that matters
Broil the mackerel until nicely browned. Broiling is fast and intense, so the fish can scorch on the surface before the flesh is cooked through. Watching for color and checking the centre helps the fish brown evenly without drying out.
“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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