Fresh Mackerel54

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 1 mackerel
  • 1 tsp chopped mint
  • 1 tsp chopped parsley


Pull the gills forward, scoop out the gills, hook the innards out with the little finger, and use a teaspoon to scoop out anything remaining inside. Rinse the fish inside and out.

Part-fill a shallow pan with sufficient water to cover the fish, bring to the boil, add the salt, herbs and fish, reduce the heat and poach for some 10 minutes until tender.

Drain, dish and serve with