Broiled Mackerel is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of mackerel rubbed with oil an seasonings that's cooked on a barbecue or griddle pan. The full recipe is presented here and I hope you enjoy this classic British version of: Broiled Mackerel.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
281. INGREDIENTS.—Pepper and salt to taste, a small quantity of oil.
Mode.—Mackerel should never be washed when intended to be broiled, but merely wiped very clean and dry, after taking out the gills and insides. Open the back, and put in a little pepper, salt, and oil; broil it over a clear fire, turn it over on both sides, and also on the back. When sufficiently cooked, the flesh can be detached from the bone, which will be in about 15 minutes for a small mackerel. Chop a little parsley, work it up in the butter, with pepper and salt to taste, and a squeeze of lemon-juice, and put it in the back. Serve before the butter is quite melted, with a maître d'hôtel sauce in a tureen.
Time.—Small mackerel 15 minutes. Average cost, from 4d.
Seasonable from April to July.
Modern Redaction
Ingredients:
4 middle-sized mackerel
salt and freshly-ground black pepper, to taste
6 tbsp butter
3 tbsp parsley, chopped
oil for brushing
lemon juice
Method:
Pre-heat your barbecue then clean and scale the mackerel then remove the tills before wiping clean with a damp cloth. Open the back of the fish then make slashes in the flesh and rub in the oil, salt and black pepper. Place over the hot coals and cook for about 20 minutes, turning frequently.
If the fish is sufficiently cooked then the backbone will come away evenly from the flesh. Soften the butter, work in the parsley and season to taste with salt, black pepper and a squeeze of lemon juice. Put this mixture on the back of the fish and serve immediately, before the butter has had a chance to melt.
