Fillets of Mackerel Sautes

Ingredients

• four Mackerel
• 1 wineglassful of port wine
• an equal quantity of oil
• season with salt and pepper
• f pint of brown sauce
• h teaspoonful of sugar
• a squeeze of lemon-juice

Method

1. 1

   Clean Mackerel, fillet, and place skin side up in a buttered pan with port wine and oil.

2. 2

   Season and cook over brisk fire, turning when done.

3. 3

   Remove fillets, cut in halves, and keep warm.

4. 4

   Boil brown sauce, add mushrooms, parsley, lemon juice, and sugar.

5. 5

   Pour over fillets and serve.

Nutrition per serving

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 438. The excerpt below is the record exactly as published.

Fillets of Mackerel Sautes. — Clean the Mackerel, then pass the knife down the backbone, and lift the fillets from the bones. Spread a layer of butter in a saute -pan, then put in the fillets, the skin side upwards, with 1 wineglassful of port wine, and an equal quantity of oil, season with salt and pepper, and cook over a brisk fire, turning when one side is done. When the fillets are cooked, take them out of the saute-pan, cut them into halves, arrange in a circle on a dish, and keep hot. Pour f pint of brown sauce into the saute-pan in which the fillets were cooked, boil it up, then put in a small quantity of chopped mushrooms and parsley, a squeeze of lemon-juice, and h teaspoonful of sugar, and boil for a few minutes. Pour the sauce over the fillets, and serve. The roe of the Mackerel may be chopped and added to the sauce. For details respecting Culinary Processes, Utensils, Sauces, c be., referred to, see tender their special heads. TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. 901 Mackerel — continued. Tillets of Mackerel Sautes a la Maltre d’Hotel. — Clean four Mackerel

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