Why it works: Oyster and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,184 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓
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 in a buttered baking dish, including the roes.
Lightly flour the mackerel and sprinkle with coarse sea salt.
Dot the mackerel 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 transfer to a hot dish.
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
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.
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Oyster + buttertop 12% of all pairsSmell alikemoderateCooked together8,184 recipes
Shared aroma: 2,6-nonadienal (cucumber, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mackerel
- Forms the main body of the dish, cooking through as the flesh firms and turns opaque.
- Forcemeat
- Stuffing that stays moist during baking and adds richness and flavour to the fish.
- Butter
- Adds fat that keeps the fish moist and helps the surface brown in the oven.
The step that matters
Bake in a moderate oven at 350°F (175°C) for 30 minutes. Fish is delicate and overcooks quickly; it is done when the flesh flakes easily and turns opaque. Too long in the oven dries the flesh, so check it near the end of the time.
“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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