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Salt Mackerel Broiled

Broiled salt mackerel served with butter and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and parsley are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 28,563 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Salt Mackerel Broiled

Ingredients

Directions

Prepare

  1. Soak the salt mackerel in warm water for 1-2 hours.

  2. Wipe the fish dry.

  3. Brush the fish with dripping or melted butter.

  4. Grease the bars of the grill.

Broil and serve

  1. Place the fish on the grill over a sharp fire.

  2. Broil both sides until cooked through.

  3. Serve with additional butter and chopped parsley.

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. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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; soaking in warm water draws out excess salt before cooking.
Dripping or melted butter
Adds fat that carries flavour and helps the surface brown under the grill.

The step that matters

Broil both sides until cooked through. A sharp fire cooks the fish quickly and can scorch the outside before the thick flesh is done. Turning it so both sides cook evenly, and checking the centre, prevents a dry or burnt result.

“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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