To Bake Mackerel
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Fill the cleaned mackerel with forcemeat and sew them up.
Arrange the mackerel closely together in a buttered baking dish, with the roes.
Lightly flour the mackerel and sprinkle with coarse sea salt.
Dot with small pieces of butter or pour melted butter over them.
Bake and serve
Bake in a moderate oven at 350°F (175°C) for 30 minutes.
Carefully lift the mackerel onto a hot dish and serve with melted butter and sauce cruets.
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, cooking through in the oven to become flaky and tender.
- Forcemeat
- Fills the fish with a seasoned stuffing that keeps it moist as it bakes.
- Butter
- Adds richness and moisture, and helps the surface brown in the oven.
The step that matters
Dot with butter or pour melted butter over the fish. Fish is lean and dries out quickly in dry heat. A coat of butter before baking helps keep the surface moist and encourages gentle browning.
“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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