Warm poached mackerel with bretonne sauce
Fresh mackerel gently poached and served warm with this simple sauce is an absolute feast - creamy and enhanced with a mustard twist
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
4 fresh mackerel
1.2l water
1 tsp salt
55g butter, melted
2 egg yolks
1 tsp Dijon mustard
2 tsp white wine vinegar
1 tbsp parsley, chopped, or a mixture of chervil, chives, tarragon and fennel, chopped
Method
Cut the heads off very fresh mackerel. Gut and clean them but keep whole. Bring the water to the boil, add the salt and the mackerel. Bring back to boiling point, and remove from the heat. After about 5-8 minutes, check to see whether the fish are cooked. The flesh should lift off the bone. It will be tender and melting.
To make the sauce, melt the butter and allow to boil.
Put the egg yolks into a bowl, add the mustard, wine vinegar and the herbs, mix well.
Whisk the hot melted butter into the egg yolk mixture little by little so that the sauce emulsifies. Keep warm, by placing the pyrex bowl in a saucepan of hot but not boiling water.
When the mackerel is cool enough to handle, remove to a plate. Skin, lift the flesh carefully from the bones and arrange on a serving dish. Coat with the sauce and serve while still warm with a green salad and new potatoes.
