Boiled Mackerel
Ingredients
Directions
Prepare
Thoroughly clean the mackerel.
Cook
Place the fish in a kettle and cover it with cold water, adding plenty of coarse sea salt.
Bring the water slowly to a boil, skim off any foam, and then simmer until the fish is cooked through.
Serve
Serve the mackerel on a hot napkin with fennel sauce.
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 gently in the water until its flesh turns opaque and flakes.
The step that matters
Bring the water slowly to a boil and skim off the foam. Heating gradually and removing the foam keeps the water clear and the fish tender. Rapid boiling can toughen the flesh and break it apart.
“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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