Fillets of Mackerel à l'Italienne

Ingredients

• the Mackerel
• three shallots
• season to taste with salt and pepper
• plenty of butter
• 1 teacupful of white vinegar
• finely-minced mushrooms and parsley

Method

1. 1

   Clean and fillet Mackerel, season, and bake covered with buttered paper.

2. 2

   Prepare sauce with shallots, mushrooms, vinegar, and stock, then pour over the fillets before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 437. The excerpt below is the record exactly as published.

Fillets of Mackerel a 1’Italienne. — (1) Clean the Mackerel, cut off their heads and tails, split them lengthwise down the back, remove the bones, divide each Mackerel into half- a-dozen fillets, trim the skin off' each, and dust them over with salt and pepper. Rutter a baking-tin, put the fillets into it, and cover them with a sheet of buttered paper. Put the bones and trimmings of the fish into a stewpan with an onion, a carrot, a bunch of sweet herbs, includi g a few sprigs of parsley, and a few cloves. Season to taste with salt and pepper, co.er with cold water, and let the whole simmer gently for an hour. Strain the liquor from the bones when sufficiently boiled, and put the fillets in the oven. Finely mince some shallots together with an equal quantity of mushrooms, put them in a stewpan with a small quantity of olive oil, and fry them. Moisten the shallots with l tea- cupful of white vinegar, and leave on the fire until the moisture has reduced one third. Next pour in the strained liquor, add a moderate quantity of finely-minced parsley, and stir over the fire until boiling. Arrange the fillets on a hot dish, pour the sauce over, and serve. (2) Split open the Mackerel lengthwise down the back, and take the bone out carefully; cut off the heads and tails, and divide each Mackerel into half-a-dozen fillets. Skin each fillet, dust over with salt and pepper, lay them in a baking dish with plenty of butter, cover with a sheet of buttered paper, ami bake in a moderate oven. Meanwhile prepare the following sauce for the fish: Very finely chop three shallots

Cook this with the app: pantry check, scaling, and the assistant.