CookEat Recipe
Marinaded Fresh Mackerel
Three-pound mackerel cooked then refrigerated ten hours in vinegar aromatics with fennel mayonnaise. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2280. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Fish70°C, rapid chilling and refrigerated vinegar marinade; No70 pasteurized yolk/cold-chain. Limites : Marinade vinegar cover volume/acidity, fish recovery and sauce application unknown. Modern food safety: use only commercially pasteurized egg products suitable for this uncooked use according to the manufacturer; follow labelled handling, keep cold preparations refrigerated at 4°C or colder and serve promptly. If a suitable product is unavailable, do not substitute untreated raw egg. Alcohol is not pasteurization. Texture and finished yield remain unmeasured.
Method
Steps
Step 1
Whisk pasteurized yolk/vinegar/mustard/salt/cayenne two minutes, add cool olive oil dropwise, whisk four more, add quarter-lemon juice and whisk one minute; chill and measure FINISHED mayonnaise.
Step 2
Trim/split three-pound mackerel and remove backbone; poach in measured enough water with FIRST vinegar and salt for fifteen-minute guide until fish70°C. Drain, transfer to clean shallow nonreactive dish.
Step 3
Cover with separately measured food-safe vinegar, add SECOND salt, herbs/spices/onion and marinate TEN HOURS refrigerated≤4°C, not ambient. Make ONE No2281 sauce by mixing half-teaspoon fennel into FINISHED No70, keep cold; serve measured sauce separately with safe cold fish.
Cooked it? Rate it.
Cooked 0 times