4 mackerel, cleaned
salt
2 tablespoons vinegar
1 bay leaf
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
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.
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.
serving amount
serves 4
rate this recipe
8.7
out of 10
8 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
