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6
Easy
By Darina Allen
Published 1990
Fresh mackerel cooked like this is exquisite with Bretonne Sauce; it may be served as a starter or main course.
First make the Bretonne Sauce. Whisk the egg yolks in a bowl with the mustard and finely chopped herbs. Bring the butter to the boil and pour it in a steady stream onto the egg yolks, whisking continuously until the sauce thickens to a light coating consistency like a Hollandaise. Keep warm in a flask, or place in a pottery or plastic bowl (not stainless steel), in a saucepan of hot but