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Salt Mackerel with Cream Sauce

Salted mackerel served with a creamy sauce made from milk, corn starch, butter, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Salt Mackerel with Cream Sauce

Ingredients

Directions

Prepare the fish

  1. Soak the mackerel overnight in lukewarm water.

  2. Change the water to ice‑cold in the morning.

  3. Remove all the salt from the fish.

  4. Wipe the fish dry.

  5. Grease a grill with butter.

  6. Rub the fish on both sides with melted butter.

Broil and keep warm

  1. Broil the fish quickly over a clear fire, turning gently with a cake turner.

  2. Place the fish on a hot‑water dish.

  3. Cover the fish until the sauce is ready.

Make the cream sauce

  1. Heat the milk until scalding.

  2. Stir in the corn starch mixed with a little water until thickened.

  3. Add the butter, pepper, salt, and chopped parsley to the thickened mixture.

  4. Beat an egg lightly.

  5. Gradually pour the sauce over the egg, stirring for one minute over low heat.

Serve

  1. Pour the sauce over the fish.

  2. Keep the fish covered over hot water until serving.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  4. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Corn + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together943 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Salt mackerel
Is the main fish, softened by soaking to remove its salt before cooking.
Milk
Forms the liquid base of the cream sauce.
Corn starch
Thickens the milk into a smooth sauce as it heats.
Butter
Adds richness and flavour to the sauce and browns the fish surface.

The step that matters

Gradually pour the sauce over the egg. Adding hot sauce slowly while stirring tempers the egg so it thickens smoothly instead of scrambling. Keeping the heat low prevents curdling.

Swap the parsley

How well each one fits the dish's main ingredients (milk, corn, butter, pepper):

  1. Cinnamonfits better
  2. Nutmegfits about as well
  3. Parsleythe original
  4. Thymefits about as well

Fit is the average pairing score against milk, corn, butter, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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