Grilled Mackerel with Brown Butter Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a range of classic dish of butterflied mackerel that's grilled in a gridiron and served with a brown butter sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Grilled Mackerel with Brown Butter Sauce.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Grilled Mackerel with Brown Butter Sauce 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. 251.—GRILLED MACKEREL WITH BROWN BUTTER SAUCE.
Grill the mackerel as directed in the preceding case; serve it up on a hot dish with fried parsley placed at each end, pour some brown butter sauce, No. 54, over it, 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 arrange a sprig of fried parsley in both ends then close the fish over. Set on a serving plate, arranging heat to tail, then pour some maître d'hôtel sauce over the top and serve.
