(Recipe #72, page 141)
The mackerel is a delicate, fatty fish. It should be gutted as closely as possible to the head, washed, and placed for an hour in heavily salted water with a generous admixture of vinegar. Mackerel may be cooked whole or cut into pieces. If cooked whole, place it curled on a platter and pour hot vinegar over it.
Meanwhile boil onions, tarragon, thyme, basil, pepper, and cloves in salted water, and place the fish in the water on a rack or platter as described in the recipe for turbot. Boil for several minutes, removing the scum and adding vinegar. Serve with Travemünde sauce.
Translated by David Green.
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