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8
Complex
Published 2000
Remove all the pin bones from the mackerel. Spread a third of the mint on the bottom of the dish. Mix the salt, sugar and pepper, and sprinkle a third of it over the mint. Place one layer of fillets on top, skin side down. Sprinkle half the remaining seasoning over the fillets, and lay half the mint on top. Sprinkle on the cognac, if using it.
Place the other fillets on top, skin side u