Name: Baked Mackerel
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: ⅔ cup (90 g) fresh fine white breadcrumbs; ½ teaspoon freshly ground black pepper; ¼ cup (30 g) flour; 1 teaspoon salt; ½ teaspoon cayenne pepper; 2 teaspoons chilli vinegar; ⅝ cup (1.5 dl) white wine; 1¼ sticks (150 g) butter; 4 medium mackerel, opened only enough to clean them, with heads and tails removed

Preparation info

Serves
4

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

The Cornish have cooked mackerel and pilchards in many different ways for the last five centuries.

This is a dish from a manor house in south Cornwall. Serve with green peas flavoured with mint. Pilchards, herring and whiting may be cooked in the same way.

Ingredients

4 medium mackerel, opened only enough to clean them, with heads and tails removed
1¼ sticks (150 g) butter

Method

Grease a shallow ovenproof dish lavishly with about one-third of the butter. Lay the mackerel in the dish head to tail, backs upwards. Mix the wine, vinegar, cayenne, salt and pepper and pour over the fish.

Mash half the remaining butter with the flour and divide the mixture into 4 pieces. Pr