Warm Poached Mackerel With Bretonne Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | A, At, Ballymaloe, Year | 4 | Servings | |
INGREDIENTS
| 4 | Fresh mackerel | |
| 1 | Water | |
| 1 | t | Salt |
| 55 | g | Butter, melted |
| 2 | Egg yolks | |
| 1 | t | Dijon mustard |
| 1/2 | t | White wine vinegar |
| 1 | T | Parsley, chopped or a |
| mixture of chervil | ||
| chives tarragon | ||
| and fennel chopped |
INSTRUCTIONS
Cut the heads off the mackerel. Gut and clean them but keep whole. Bring the water to the boil and add the salt and the mackerel. Cover, bring back to boiling point, then remove from the heat. After about 5-8 minutes, check to see whether the fish is cooked. The flesh should lift off the bone. It will be tender and melting. Meanwhile make the sauce. Melt the butter and allow to boil. Put the egg yolks into a heatproof bowl. Add the mustard, wine vinegar and herbs and mix well. Whisk the hot melted butter into the egg yolk mixture little by little so that the sauce emulsifies. Keep warm, by placing the heatproof bowl in a saucepan of hot but not boiling water. When the mackerel is cool enough to handle, remove to a plate. Skin, lift the flesh carefully from the bones and arrange on a serving dish. Coat with the sauce and serve while still warm with a good green salad and new potatoes. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 362
Calories From Fat: 261
Total Fat: 29.3g
Cholesterol: 185.6mg
Sodium: 684.9mg
Potassium: 399.9mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: 22.7g