Baking individual fish wrapped in their own little paper parcels keeps in all the flavour and juices and looks exciting. Mackerel has remained comparatively cheap and being an oily fish is very nutritious, moist textured and full of flavour. If you can get fresh tarragon for the sauce it makes a lot of difference but dried will do.
Cut a piece of greaseproof paper to wrap each fish up in and butter the paper. Put the bay leaves inside the fish where they have been gutted. Wrap each fish up in paper and twist the ends to seal.
Melt the butter in a saucepan. Take off the heat and blend in the cornflour. Stir in the milk. Bring to boil and simmer gently for 3 minutes, stirring. Add salt, pepper, tarragon, capers and mustard and simmer another minute. Take off the heat, stir in
© 1976 Josceline Dimbleby. All rights reserved.