| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
A, Year, At, Ballymaloe |
4 |
servings |
INGREDIENTS
| 4 |
|
Fresh mackerel |
| 1 |
l |
Water |
| 1 |
ts |
Salt |
| 55 |
g |
Butter; melted |
| 2 |
|
Egg yolks |
| 1 |
ts |
Dijon mustard |
| 1/2 |
ts |
White wine vinegar |
| 1 |
tb |
Parsley; chopped or a |
|
|
; mixture of chervil, |
|
|
; chives, tarragon |
|
|
; and fennel, chopped |
INSTRUCTIONS
BRETONNE SAUCE
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.
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