Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Mayonnaise 1 tb Chopped fresh dill
1 tb Coarse-grained prepared Salt
-mustard 1 lb Mackerel fillets
16 Baby carrots, preferably 1 ts Olive oil
-with green tops, 8 Green onions
4 c Lightly salted fish stock or 8 Celery leaves or sprigs
-2 extra-large fish bouillon -flat-leaf Italian parsley
-cubes dissolved in 4 C 8 Diagonal slices small French
-water -bread

1. In small bowl, stir together mayonnaise and mustard until blended;
refrigerate until step 4.

2. Trim carrot tops, leaving about inch of green intact; cut carrots
lengthwise in half. In heavy 2-quart saucepan, combine stock, carrot
halves, and dill; heat to simmering, then cover and cook over very
low heat while preparing mackerel.

3. Lightly salt the skin side of mackerel fillets. Cut fillets
crosswise into 1/4-inch wide strips. In large skillet, heat oil over
medium-high heat. Place mackerel strips, skin-side down, in hot
skillet and cook 2 minutes or until skin crisps, Turn strips over and
cook just until done-about 1 minute. Transfer cooked mackerel to 4
soup plates or soup tureen.

4. Trim half of green part of onions and discard or reserve for
another use. Add remaining green onions and celery leaves to stock
and cook just until onions are crisp-tender. Meanwhile, toast bread
slices and spread each with mustard-mayonnaise mixture.

5. To serve, ladle fish stock with carrots, onions, and celery leaves
over mackerel pieces in soup plates. Serve with mustard toasts.

Country Cooking/Summer/94 Scanned fixed by Di and Gary

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