Boiled Salt Mackerel
- Mackerel
- Melted butter
- Cream
- Pepper
- For the cream sauce:
- 1 cup milk
- 1 tsp cornstarch
- 2 Tbsps butter
- Pepper
- Salt
- Chopped parsley
- 1 egg, beaten lightly
- Slices of lemon or few sprigs of parsley or watercress
Wash the fish and clean off all the brine and salt. Soak it with the meat side down in cold water overnight. The next day, rinse it twice. Wrap each up in a cloth and put in a pot with a good amount of cold water. Cook for about thirty minutes (be patient, you rascal). Take the fish out of the cloth and remove the backbones. Pour over a little melted butter and cream. Add a light sprinkle of pepper. Or, you can also make a cream sauce.
To make the cream sauce, heat a cup of milk to scalding. Stir into it the cornstarch moistened with a little water. When this thickens, add butter, pepper, salt and chopped parsley to taste. Pour the sauce gradually over the beaten egg. Put the mixture back on the fire and stir for 1 minute.
Pour the sauce on the fish. Serve the fish with some slices of lemon or a few sprigs of parsley or watercress as a garnish.
To make the cream sauce, heat a cup of milk to scalding. Stir into it the cornstarch moistened with a little water. When this thickens, add butter, pepper, salt and chopped parsley to taste. Pour the sauce gradually over the beaten egg. Put the mixture back on the fire and stir for 1 minute.
Pour the sauce on the fish. Serve the fish with some slices of lemon or a few sprigs of parsley or watercress as a garnish.
Submitted by Jul 4, 2009
19 min
842 min
861 min