Salt Mackerel with Cream Sauce
Ingredients
Directions
Desalt the fish
Soak the salt mackerel overnight in lukewarm water.
In the morning, change the water to ice-cold water.
Remove all the salt and wipe the fish dry.
Broil
Grease a grill with butter.
Rub melted butter on both sides of the fish.
Broil the fish until cooked through.
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
- Salt mackerel
- The main fish, which is salt-cured and must be soaked to remove excess salt before cooking.
- Butter
- Adds fat and richness, helps prevent sticking on the grill, and promotes golden browning.
The step that matters
Soak out the salt. Salt draws out of the fish into the soaking water by diffusion. Soaking long enough, and changing to fresh water, keeps the fish from tasting too salty. Wiping it dry afterward helps it brown rather than steam 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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