Roasted Mackerel in Parsley Juice

Name: Roasted Mackerel in Parsley Juice
Cuisine: France
Ingredients: Cornstarch or potato starch, if needed; 1 tablespoon kosher salt; Cornstarch or potato starch, if needed; Pepper from the mill; 6 medium-size mackerel, dressed; 2 tablespoons unsalted butter; Salt; 1 shallot, finely chopped; 1 very large bunch fresh Italian parsley; ¾ cup fish fumet or substitute; ½ cup dry white wine

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

A combination of my mother’s salt-baked mackerel with a more modem and leaner sauce. Mackerel may be replaced by trout, larger butterfish, pan-size Coho salmon, or small buffalofish.

Ingredients

¾ cup fish fumet or substitute
½ cup dry white wine
1 shall

Europe
France
Fish course
Pescatarian
Gluten-free

Method

Add to a saucepan and reduce together over medium heat by two thirds the fish fumet, wine, shallot, and 2 tablespoons chopped parsley stems. Strain through a conical strainer and set aside.

Blanch the leafy tops of the parsley for 1 minute in boiling water. Drain, refresh under cold water, a