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