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Boiled Salt Mackerel

A boiled salt mackerel served with a butter‑cream sauce and garnished with lemon and herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Boiled Salt Mackerel

Ingredients

Directions

Prepare the fish

  1. Wash the mackerel to remove brine and salt.

  2. Soak it meat side down in cold water overnight.

  3. Rinse the fish in one or two changes of water.

  4. Wrap the fish in a cloth.

  5. Place it in a kettle with cold water.

  6. Cook for about 30 minutes.

  7. Carefully remove the fish from the cloth.

  8. Take out the back bones.

  9. Pour melted butter and cream over the fish.

  10. Sprinkle with pepper.

Make the sauce

  1. Heat the milk until scalding.

  2. Stir in the corn starch mixed with a little water until thickened.

  3. Add butter, pepper, salt, and chopped parsley to the sauce.

  4. Beat the egg lightly.

  5. Gradually pour the sauce over the egg.

  6. Stir for one minute over low heat.

Serve

  1. Pour the sauce over the fish.

  2. Serve garnished with lemon slices or sprigs of parsley or watercress.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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, whose soaking and rinsing reduce its saltiness before cooking.
Milk
Forms the base of the sauce, giving it a smooth, creamy body.
Corn starch
Thickens the milk into a smooth sauce when heated.
Egg
Enriches the sauce and adds body when gently heated with it.
Butter
Adds richness and a silky mouthfeel to the fish and sauce.

The step that matters

Gradually pour the sauce over the egg. Adding hot sauce to the beaten egg slowly, while stirring, tempers the egg so it thickens smoothly. Pouring too fast can scramble the egg and leave lumps in the sauce.

Swap the parsley

How well each one fits the dish's main ingredients (butter, milk, corn, pepper, egg, lemon):

  1. Parsleythe original
  2. Nutmegfits about as well
  3. Tarragonfits about as well
  4. Cinnamonfits less well

Fit is the average pairing score against butter, milk, corn, pepper, egg, lemon. Candidates are from the same food group and used in at least 100 recipes.

“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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