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Poached Mackerel with Bretonne Sauce
- serves
6
- Difficulty
Easy
By Darina Allen
Published 2001
Fresh mackerel cooked like this is exquisite with Bretonne sauce; it may be served as a starter or main course.
Ingredients
6 1.1 litres 1 teaspoon
Method
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 on to 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
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