Creamed Salt Mackerel
Ingredients
Directions
Prepare
Wash the salted mackerel and remove all the black skin from the inside.
Soak the mackerel overnight in a large pan of water.
Cook and serve
Place the mackerel in hot water and let it simmer for 1-2 minutes.
Drain the mackerel and place it on a platter.
Pour the rich cream dressing over the mackerel and serve 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
- Salt mackerel
- Provides the main fish flavour and firm flesh that holds up to the dressing.
- Rich cream dressing
- Adds richness and a smooth, creamy coating over the fish.
The step that matters
Soaking the salted mackerel. Salt draws moisture out of the fish and concentrates its flavour. Soaking in water draws out some of that salt, so the fish tastes mild rather than overly salty. Skipping or shortening the soak can leave the dish too salty.
“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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