Boned mackerel w/ lemon sauce

5 servings

Ingredients

Quantity Ingredient
1 cup Fine fresh bread crumbs
2 tablespoons Chopped chives
2 tablespoons Minced parsley
1 slice Bacon, finely chopped
Grated rind and juice of
1 lemon
½ teaspoon Freshly ground pepper
2 Cloves garlic, peeled and
Crushed
1 tablespoon Tarragon
1 teaspoon Salt
Salt and freshly ground
Pepper to taste
5 smalls Mackerel, cleaned and boned
1 Lemon, sliced
Parsley sprigs, for garnish
2 tablespoons Minced parsley
1 cup Vegetable oil
1 tablespoon Red wine vinegar
2 Lemons, cut into sections

Directions

LEMON SAUCE

1. Combine bread crumbs, chives, parsley, bacon, lemon rind and juice, salt, and pepper in bowl; mix well. Divide bread crumb mixture into 5 equal portions; shape each portion into a roll that will fit inside mackerel cavity. Place one roll inside each cavity. 2. Place each mackerel on sheet of lightly oiled aluminum foil. Wrap loosely; seal edges. Place foil packets on baking sheet. Bake for 20 to 25 minutes, or until mackerel flakes easily when tested with a fork. 3. Unwrap mackerel packets; arrange fish on serving platter. Garnish with lemon slices and parsley sprigs. Keep platter warm while making sauce. 4.

To make lemon sauce, place pepper, garlic, tarragon, salt and parsley in blender or food processor; blend well. Slowly add oil, alternating with drops of vinegar; blend well after each addition. Place in top of double broiler. 5. Add lemon to sauce. Mix well; cook until well heated. Pour half the lemon sauce over mackerel; serve remaining sauce separately. *From Creative Cooking Fish and Other Seafood Cookbook* Submitted By MICHELLE BRUCE On 01-31-95

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