Real spanish mackerel venitienne

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Recipe by: sainte-catherine

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Mackerel, 2 lb each
2 tb Butter
1 tb Shallots, chopped
1/2 pt Wine, dry white
1/2 c Hollandaise sauce
1 Parsley sprig

Fillet the mackerel; place in a pan with butter and shallots, cover
with wine and bring to a boil. Cook slowly for 12 minutes IN AN OVEN.
Remove the fillets, keeping them in a warm place. Reduce liquid in
the pan by boiling. Add the juice of the parsley sprig which has been
boiled and strained. Add 1 Tbsp butter and the hollandaise sauce,
stir until smooth, pour over the hot fillets and serve. Also for:
King subst for spanish mackerel, also Amberjack. Suggestions: SUBST
pecan-butter for plain butter, or garlic-butter. Recipe date: 11/29/87