Fillets of Mackerel a la Ravigote

Ingredients

• two mackerel
• one ounce and a half of butter
• a tablespoonful of flour
• a pint of white stock
• pepper
• salt
• a small piece of butter
• a few drops of tarragon vinegar
• equal quantities of tarragon, chervil, parsley, and chives

Method

1. 1

   Prepare fillets from mackerel, season, and cook in a buttered tin.

2. 2

   For sauce, mince herbs, melt butter, add flour, then stock gradually.

3. 3

   Boil, season, and add herbs and vinegar.

4. 4

   Pour over cooked fillets.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 24. The excerpt below is the record exactly as published.

Fillets of Mackerel a la Ravigote). — Take the fillets from two mackerel, cut them in two, remove the skin, trim them neatly, sprinkle them freely with pepper and salt, and place them side by side to cook in the oven in a well- buttered tin with a buttered paper over them. When they are done, arrange them neatly in a dish, and pour over them the following sauce, which should be prepared beforehand : Take equal quantities of tarragon, chervil, parsley, and chives, blanch them, and, after having pressed out the water, mince them very finely. Then melt one ounce and a half of butter in a small saucepan, add a tablespoonful of flour, and, when thoroughly mixed, add by degrees a pint of white stock, stirring the sauce the whole time. Let it boil, then season with pepper and salt, put in the minced herbs, add a small piece of butter, and, lastly, a few drops of tarragon vinegar

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