Filleted Mackerel with Parsley Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 10 min Total: 10 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

the two fillets from the mackerel ↝ Fish, mackerel, Atlantic, raw [Finfish and Shellfish Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
Butter a sauté pan ↝ Butter, stick, unsalted [Dairy and Egg Products]
a buttered paper ↝ Rice paper [Crackers, excludes saltines]
parsley sauce ↝ Parsley, raw [Not included in a food category]
Garnish

Instructions (4)

Take the two fillets from the mackerel, and if they are large cut each into three; bat them out and trim them with a wet knife on a wet board.
Butter a sauté pan, place the fillets in it, season them with a little pepper, salt, and a little lemon juice, cover them over with a buttered paper, and cook in a moderate oven for about ten minutes.
Dish the fillets straight down the dish, resting one on the other; pour parsley sauce over them, and serve hot.
Garnish should be served similarly to mackerel.

Original Text

Filleted Mackerel with Parsley Sauce.
(Filets de Maquereau à la Sauce Persil.)
Take the two fillets from the mackerel, and if they are large cut each into three; bat them out and trim them with a wet knife on a wet board. Butter a sauté pan, place the fillets in it, season them with a little pepper, salt, and a little lemon juice, cover them over with a buttered paper, and cook in a moderate oven for about ten minutes. Dish the fillets straight down the dish, resting one on the other; pour parsley sauce over them, and serve hot.
Garnish should be served similarly to mackerel.

Notes

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