Filets de Maquereau aux Fines Herbes
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- Fillets
- Mackerels
- White wine
Contains
FishSulphites
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.
Method
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- Raise some mackerels’ fillets in such wise as to leave the bones quite clean.
- Arrange the fillets on a buttered dish, and poach them in white wine and the cooking-liquor of mushrooms in equal quantities.
- Take care to cover them while they are being poached.
- This done, drain them;
- skin them;
- set them on a long dish, and cover them with a herb sauce (No.
- 83), combined with their cooking-liquor strained through linen and reduced.
Plating
Cookware for this recipe
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Saucepan
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Sieve
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Colander