Filleted Mackerel with Parsley Sauce

Filets de Maquereau à la Sauce Persil

Method

Take the two fillets from the mackerel, and if they are large cut each into three; bat them out and trim them with a wet knife on a wet board. Butter a sauté pan, place the fillets in it, season them with a little pepper, salt, and a little lemon juice, cover them over with a buttered paper, and cook in a moderate oven for about ten minutes. Dish the fillets straight down the dish, resting one on the other; pour parsley sauce over them, and serve hot.

Garfish should be served similarly to mackerel.

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