Spanish mackerel venitienne
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Recipe by: jetta
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
3 ea mackerel, 2 lb each
2 tb butter
1 tb shallots, chopped
1/2 pt wine, dry white
1/2 c hollandaise sauce
1 ea 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
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NYC Nutrilink: N0^00000
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