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Mackerel

7 recipes · Fish

7 mackerel recipes from the “Big Cookbook,” in the fish category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Whole Poached Mackerel

    Erken (1914): whole mackerel cleaned without opening the belly, stuffed with parsley and gently poached in salted water, served with parsley butter.

  • Boiled, cold mackerel and mackerel soup

    Erken (1914): mackerel boiled in salted water and served cold with horseradish sauce; the stock is thickened into a soup with carrots, parsley and chives.

  • Mackerel in Beignet Batter

    Mackerel in beignet batter from Erken (1914): mackerel pieces dipped in beer batter with whipped egg whites, deep-fried golden, with maître d'hôtel butter.

  • Mackerel, Whole Pan-Fried

    Whole pan-fried mackerel from Erken (1914): mackerel filled with parsley butter, browned, then fried slowly in cream for half an hour, with the pan sauce.

  • Mackerel, Smoked

    Short instruction from Erken (1914): smoked mackerel in broad pieces, toasted or fried in butter, served with scrambled eggs, spinach or sorrel.

  • Mackerel Fillet

    Erken's mackerel fillet (1914): fillets poached in fish stock and white wine, skinned and covered with a light veal-stock sauce with herbs.

  • Mackerel Cakes

    Mackerel cakes from Erken (1914): ground mackerel stretched with cooked potatoes and potato starch, shaped, fried in butter and served with browned onion.