Poached Mackerel with Bretonne Sauce

Name: Poached Mackerel with Bretonne Sauce
Yield: serves 6
Ingredients: 6 very fresh mackerel; 1.1 litres water; 1 teaspoon salt; 2 egg yolks, preferably free-range; fennel, parsley and thyme; fennel, parsley and thyme; fennel, parsley and thyme; 170 g butter; 1 teaspoon French mustard (we use Maille mustard with green herbs); 1 teaspoon French mustard (we use Maille mustard with green herbs); 1 teaspoon French mustard (we use Maille mustard with green herbs); 2 tablespoons mixed finely chopped chives

Preparation info

serves
6

Difficulty
Easy

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

Fresh mackerel cooked like this is exquisite with Bretonne sauce; it may be served as a starter or main course.

Ingredients

6 very fresh mackerel
1.1 litres water
1 teaspoon sal

Starter
Supper
Fish course
Pescatarian
Gluten-free

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