Fennel Sauce for Mackerel is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce of a melted butter base flavoured with fennel that's typically served as an accompaniment to mackerel, but can be used for any well-flavoured fish. The full recipe is presented here and I hope you enjoy this classic British version of: Fennel Sauce for 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
FENNEL SAUCE FOR MACKEREL.
412. INGREDIENTS.—1/2 pint of melted butter, No. 376, rather more than 1 tablespoonful of chopped fennel.
Mode.—Make the melted butter very smoothly, by recipe No. 376; chop the fennel rather small, carefully cleansing it from any grit or dirt, and put it to the butter when this is on the point of boiling. Simmer for a minute or two, and serve in a tureen.
Prepare the melted butter according to the recipe, ensuring that it's very smooth. Chop the fennel very finely and add to the melted butter just when it's coming to a boil.
Continue cooking for a few minutes then serve hot in a tureen to accompany mackerel.
