Boiled Mackerel with Fennel Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Wash and cleanse the mackerel and trim off the fins; remove the eyes, then rinse in cold salt water; put them in a fish kettle with a drainer and enough cold water (seasoned with salt) to cover the...
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Cooking tools:
- Fish kettle
- Stove
- Chef's knife
- Kitchen shears
- Mixing bowl
Ingredients
- fresh green parsley
- fresh green fennel
- brown vinegar
- fennel
- fresh bayleaf
- black peppercorns
- mackerel
- fish kettle
- cold salt water
- salt
- cold water
- fish
- water
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