Boiled Mackerel is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of mackerel boiled in salted water and served with melted butter or fennel sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled 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
280. INGREDIENTS.—1/4 lb. of salt to each gallon of water.
Mode.—Cleanse the inside of the fish thoroughly, and lay it in the kettle with sufficient water to cover it with salt as above; bring it gradually to boil, skim well, and simmer gently till done; dish them on a hot napkin, heads and tails alternately, and garnish with fennel. Fennel sauce and plain melted butter are the usual accompaniments to boiled mackerel; but caper or anchovy sauce is sometimes served with it. (See Coloured Plate, F.)
Time.—After the water boils, 10 minutes; for large mackerel, allow more time.
Average cost, from 4d.
Seasonable from April to July.
Note.—When variety is desired, fillet the mackerel, boil it, and pour over parsley and butter; send some of this, besides, in a tureen.
Modern Redaction
Ingredients:
4 middle-sized mackerel
25g salt per 1l of water used
Method:
Clean the fish and de-scale then wash thoroughly. Lay in a fish kettle and add enough water to cover. Add salt at a ratio of 25g per 1l of water used.
Gently bring to a boil, skimming the surface of the water as you do so, reduce to a simmer and cook for about 20 minutes, or until done. Transfer the fish to a serving plate, cover with fennel fronds and serve with melted butter or fennel sauce (you can also serve with caper sauce or anchovy sauce).
