Spanish Mackerel Venitienne 3 Mackerel, 2 lb each
2 tb Butter
1 tb Shallots, chopped
1/2 pt Wine, dry white
1/2 c Hollandaise sauce
1 Parsley sprig
Fillet the mackerel; place in a pan with butter and shallots, cover
with wine and bring to a boil. Cook slowly for 12 minutes IN AN OVEN.
Remove the fillets, keeping them in a warm place. Reduce liquid in
the pan by boiling. Add the juice of the parsley sprig which has been
boiled and strained. Add 1 Tbsp butter and the hollandaise sauce,
stir until smooth, pour over the hot fillets and serve. Spanish Mackerel Venitienne printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return. |