Filets de Maquereau au Persil
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- Wine
- one-half oz. of parsley leaves per pint
- Fillets
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Raise the fillets as before, and poach them in a white-wine court-bouillon with one-half oz.
- of parsley leaves per pint.
- Drain them;
- skin them;
- set them on a long dish, and cover them with a parsley sauce.
- This latter is a butter sauce (No.
- 66) to which some freshly-chopped parsley is added at the last moment.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Colander