Boiled Mackerel
Ingredients
Directions
Prepare
Remove the innards from the mackerel.
Wrap each mackerel in a separate cloth.
Cook and serve
Boil the mackerel for 20 minutes.
Serve with drawn butter.
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; its firm flesh holds together through boiling and flakes when cooked.
- Drawn butter
- Adds richness and moisture, balancing the lean, mild flavour of the boiled fish.
The step that matters
Boil the mackerel for 20 minutes. Boiling too long toughens and dries the flesh, while too short leaves it undercooked near the bone. Keeping the fish wrapped in cloth helps it hold its shape and stay moist in the water.
“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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