Mackerel à la Chartreuse

Maqueraux à la Chartreuse

Preparation info

  • Makes

    4

    main-course
    • Difficulty

      Easy

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.

Ingredients

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

Method

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