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Boiled Salt Mackerel in Milk
Salt mackerel gently cooked in milk with cayenne and served with parsley.
Method
Steps
Step 1
Choose one good-sized commercially salted Atlantic mackerel, supplied as one connected split body and labelled for cooking. Keep it refrigerated according to its label and within its use-by date. Cover with fresh potable water in a clean covered container and soak overnight in the refrigerator at 35–38°F.
Step 2
Drain the fish on a clean cloth and discard the soaking water. Put the fish in a shallow sauté pan with three-quarters of a pint pasteurized milk and one saltspoon cayenne pepper. Bring to a gentle boil and cook for fifteen minutes as a guide, continuing as needed until the thickest flesh away from bone reaches 70°C for two minutes.
Step 3
Lift the hot fish onto a hot serving dish lined with a clean folded napkin. Decorate with a little washed parsley greens and serve promptly, taking care to remove bones when eating.
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