Mackerel à la Chartreuse

Maqueraux à la Chartreuse

Preparation info

  • Makes


    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Traditional recipes call for cooking whole fish, but I fillet the fish ahead of time to make the dish easier to eat. When I’m serving this dish as a first course, I usually serve it cold; as a main course I serve it hot.


  • 4 mackerel (14 ounces to 1 pound [395 to 450 g]


If you’re using mackerel or Spanish mackerel, run your fingers along the flesh side of the fillets to feel for the tiny pin bones. Take them out with tweezers or needle-nose pliers. Season the fish fillets with salt and pepper, cover with plastic wrap, and refrigerate.

Cook the onions, carrot, garlic, bay leaf, and marjoram in 2