CookEat Recipe
Broiled Salt Mackerel
Salt-cured mackerel soaked overnight, broiled and finished with melted butter.
Method
Steps
Step 1
Have two medium food-purpose salt-cured Atlantic mackerel, cleaned and gutted by the fish supplier, each kept as one connected fish body with head and tail. Cover with plenty of cold water and soak overnight in the refrigerator at 4°C or below.
Step 2
Drain the fish well and pat dry with clean disposable paper. Coat both fish with the single tablespoon of refined canola oil. Preheat the broiler and use a suitable food-safe broiler rack and tray, following the equipment operating directions.
Step 3
Broil for about six minutes on each side as a guide, turning carefully. Adjust the heat exposure to brown the skin without burning, and continue until the thickest flesh of each fish reaches at least 70°C, measured away from bone. Use the times as guides and check the fish directly.
Step 4
Transfer to a hot serving dish, spread the tablespoon of melted butter over the two fish and serve promptly.
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