Broiled Mackerel à la Maître D'Hôtel is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a range of classic dish of grilled or barbecued mackerel served on a bed of maitre d'hotel butter and served with maitre d'hotel saue. The full recipe is presented here and I hope you enjoy this classic British version of: Broiled Mackerel à la Maître D'Hôtel.
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This is a classic recipe for a Victorian version of Broiled Mackerel à la Maître D'Hôtel that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 250.—BOILED MACKEREL A LA MAITRE D'HOTEL.
Split the mackerel down the back, season with pepper and salt, oil it over, place it on a gridiron over a moderate fire; and when done on both sides, take it up on a hot dish, and fill the inside with cold maître-dhôtel butter, No. 127; pour some maître-d'hôtel sauce round the base, and serve.
Scale the fish and was well then remove the head and tail before splitting down the back and removing the backbone (be careful to ensure that the two halves remain attached). Season with salt and black pepper, rub all over with the oil then place, open, in a double gridiron and cook over a hot barbecue or under a grill (broiler) until cooked through and golden brown (about 15 minutes).
To serve fill the inside of the fish with chilled maître d'hôtel butter then close the fish over. Arrange on a serving plate, pour some maître d'hôtel sauce around the base and serve.
