Spanish mackerel venitienne

1 Servings

Ingredients

Quantity Ingredient
3 Mackerel, 2 lb each
2 tablespoons Butter
1 tablespoon Shallots, chopped
½ pint Wine, dry white
½ cup Hollandaise sauce
1 Parsley sprig

Directions

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

Related recipes