Recipes > Seafood > Mackerel > Broiled Salt Mackerel, Flemish Style

Broiled Salt Mackerel, Flemish Style

Soak the mackerel overnight in plenty of cold water to cover, keeping the skin side up. In the morning remove the head and then wash and parboil. Drain and then place on a baking dish and spread lightly with bacon or ham fat and dust lightly with flour. Place in the broiler of the gas range and broil until nicely browned. While the mackerel is cooking, prepare a Flemish sauce as follows:

Flemish Sauce

  • 1 onion
  • 1 green pepper
  • 2 branches of parsley
  • 3 tablespoons of butter
  • 1 tablespoon of vinegar
  • 1 teaspoon of sugar
  • 1/2 teaspoon of mustard
  • 1 teaspoon of pumpkin
  • 2 tablespoons of boiling water


Chop onion, green pepper, and parsley very fine and then place in a saucepan with butter. Cover closely and steam until the vegetables are soft. Now add vinegar, sugar, mustard, pumpkin, and boiling water. Bring to a boil and pour over the fish. Garnish with cress.


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Mrs. Wilson's Cook Book (1920).

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