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Mackerel in the Normandy Manner

ingredients

serves 4
4 mackerel, cleaned
salt
2 tablespoons vinegar
1 bay leaf

for the sauce

2 teaspoons French mustard
1 tablespoon chopped parsley
1 small onion, chopped
1/2 stick (4 Tbsp) 2 oz (50 g) butter, melted
2 egg yolks

method

1. Put the mackerel in a flat pan and sprinkle with, salt.

2. Add the vinegar and bay leaf and cover with water.

3. Bring to the boil, then cover and simmer gently for 20 to 30 minutes or until the fish are just tender.

4. Cool slightly in the liquor. Drain the mackerel and remove the skin and bones.

5. Put the fillets on a serving plate and keep warm.

6. Mix together the sauce ingredients and pour over the fillets. Serve hot or cold.

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