Sauté of Mackerel with Mushrooms and Herbs

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Simply Delicious: Book 1

By Darina Allen

Published 1989

  • About

Ingredients

  • 4 very fresh mackerel
  • 15 g/½ oz/1 tablesp.

Method

Fillet the mackerel, wash, dry and dip in flour which has been seasoned with salt and freshly-ground pepper. Melt the butter in a pan large enough to take the fish in a single layer, and sauté the fish until golden on both sides. Meanwhile, chop the mushrooms and herbs finely and crush the garlic.

Remove the fish to a hot serving dish or 4 individual plates. Add the mushrooms and garlic