Broiled Salt Mackerel
Ingredients
Directions
Prepare the fresh mackerel as you normally would.
Leave out salt, pepper, and parsley butter.
Baste the mackerel with butter while broiling.
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
- Is the main protein, cooked whole by broiling until the flesh is done.
- Butter
- Adds moisture and richness to the surface while the fish broils, helping it brown and stay tender.
The step that matters
Basting with butter while broiling. Butter carries heat and fat onto the surface of the fish, helping it brown and stay moist. Without regular basting, the thin skin and exposed flesh can dry out or scorch under the broiler.
“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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