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East Riding Mackerel
Preparation info
- Serves
Four
- Difficulty
Easy
Appears in
Published 1980
Whitby on the Yorkshire coast was where I caught my first mackerel. Being but twelve years old, I was nonplussed when asked how I would like it cooked. Now I would recommend this recipe, itself a Yorkshire one.
Ingredients
- mackerel,
4 - medium shallots,
4 , - salt and peppe
- vi
Method
Behead and gut the fish, open them out flat from below, remove the backbones and give the fish a rinse. Lay them out, skin side down, in a buttered oven dish. Sprinkle the shallots and seasoning over them. Then cover them with equal quantities of vinegar and water.
Cover the dish with greaseproof paper or foil and bake it in a moderate oven (355°F, 180°C, gas 4) for 20 minutes. Drain of