480. FILLETS OF MACKEREL, A LA MAITRE D'HOTEL

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
Mackerel preparation
Soft roes preparation
Sauce options
Instructions (21)
Filleting Mackerel
  1. Place the fish on the table with its back towards you.
  2. Run the knife in just below the gills.
  3. Turn the edge of the blade under.
  4. Press with the fingers of the left hand full on the upper end of the fillet.
  5. Bearing with the blade of the knife upon the side of the back-bone, draw the knife gently down to the tail.
  6. Turn the mackerel over and take the fillet off the other side.
  7. Cut each fillet into two.
  8. Trim the ends neatly.
  9. Place them side by side on a buttered sautapan.
  10. Season with pepper and salt and chopped parsley.
  11. Squeeze the juice of half a lemon over them.
  12. Pour a little oiled butter upon each.
  13. Cover with a round of buttered paper.
Cooking
  1. About twenty minutes before dinner, either put them in the oven or on a stove fire to simmer.
  2. When done, drain the fillets on a napkin.
  3. Dish them up in the form of a wreath, the fillets resting upon each other.
  4. Sauce them over with some Maitre d'Hotel sauce (No. 43), and send to table.
Soft Roes Preparation
  1. Parboil the soft roes (if any) in boiling water containing a little vinegar and salt.
  2. Drain them on a napkin.
  3. Place them in the centre of the fillets when dished up.
Serving with alternative sauces
  1. Fillets of mackerel, prepared as described in the first part of the above directions, may be sent to table with either of the following sauces: Vertpré, Ravigotte, Italienne, or Genoise.
Original Text
480. FILLETS OF MACKEREL, A LA MAITRE D'HOTEL. Fillet the mackerel thus:— Place the fish on the table with its back towards you, then run the knife in just below the gills, turn the edge of the blade under, press with the fingers of the left hand full on the upper end of the fillet, and bearing with the blade of the knife upon the side of the back-bone, draw the knife gently down to the tail, then turn the mackerel over and take the fillet off the other side; when this is done cut each fillet into two, trim the ends neatly, and place them side by side on a buttered sautapan, season with pepper and salt and chopped parsley, squeeze the juice of half a lemon over them, and then pour a little oiled butter upon each, and cover with a round of buttered paper. About twenty minutes before dinner, either put them in the oven or on a stove fire to simmer, and when done, drain the fillets on a napkin, dish them up in the form of a wreath, the fillets resting upon each other, sauce them over with some Maitre d'Hotel sauce (No. 43), and send to table. The soft roes, if any, in the mackerel, should be parboiled in boiling water containing a little vinegar and salt; then drain them on a napkin, and place them in the centre of the fillets when dished up. Fillets of mackerel, prepared as described in the first part of the above directions, may be sent to table with either of the following sauces:— Vertpré, Ravigotte, Italienne, or Genoise.
Notes
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