Re: [london.food] Mackerel

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On Tue, 23 Dec 2003, Nigel Rantor wrote:
> 
> Any unorthodox suggestions for cooking mackerel? I was going to go for 
> the rather obvious cook in tinfoil with herds and serve with boiled 
> tatties and fresh spinach because my brane is tired from doing christmas 
> shopping.

Fillet the mackerel. Dip it in milk, and then roll in oatmeal with some
dill mixed in. Fry in a tiny bit of butter in a very hot pan for a couple
of minutes each side - just long enough to cook - and serve with, um,
other food.



Marna

• [london.food] Mackerel Nigel Rantor 14:39 on 23 Dec 2003
  Any unorthodox suggestions for cooking mackerel? I was going to go for
  • Re: [london.food] Mackerel Simon Batistoni 14:52 on 23 Dec 2003
    I did a very nice haddock fillet with a tomatoey sauce last night.
    • Nigel Rantor 17:41 on 23 Dec 2003
      I hear you, but you can understand their reasoning.
  • Marna Gilligan 15:00 on 23 Dec 2003
    Fillet the mackerel. Dip it in milk, and then roll in oatmeal with some
  • Tom Sulston 15:45 on 23 Dec 2003
    By amazing coincidence, I bought a copy of Jane Grigson's Fish Book
    • Nigel Rantor 17:43 on 23 Dec 2003
      Hmm, I have been toying with the idea of stuffing with plums and baking.
  • [london.food] [REVIEW] Amaryllis, Glasgow Tom Sulston 15:48 on 23 Dec 2003
    For those that don't do LJ:
  • Re: [london.food] Mackerel Joel Bernstein 12:29 on 24 Dec 2003
    I've cooked mackerel in foil with pernod/ricard and fennel before. Throw

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