Pan-grilled Mackerel with Maître d’Hôtel Butter*

• 8 fillets of very fresh mackerel (allow 170 g/6 ozs fish for main course, 85

First make the Maître d–Hôtel Butter. Cream the butter, stir in the parsley and a few drops of lemon juice at a time. Roll into butter pats or form into a roll and wrap in greaseproof paper or tin foil, screwing each end so that it looks like a cracker. Refrigerate to harden.

Heat the grill pan. Dip the fish fillets in flour which has been seasoned with salt and freshly-ground pepper. S