October 26, 2015 by dgarnett2013
Warm Poached Mackerel with Bretonne Sauce: Rory O’Connell
Very good with Tomato fondue, a green salad and boiled potatoes
- 4 fresh mackerel
- 1.2 litres water
- 1 tsp salt
For Bretonne sauce, see here.
Cut the heads off the very fresh mackerel. Gut and clean them but keep them whole.
Bring the water to the boil, add the salt and the mackerel. Bring back to boiling point and simmer for 5 – 8 mins and remove from the heat. Check to see whether the fish are cooked. The flesh should lift off the bone. It will be tender and melting.
Meanwhile make the Bretonne sauce.
When the mackerel is cool enough to handle, remove to a plate. Skin, lift the flesh carefully from the votes and arrange on a serving plate. Coat the fish with the sauce.
Serve while still warm with a good green salad, new potatoes and a tomato fondue.
Eaten during Autumn half term.