Fried Mackerel a la Montana

Ingredients

• a mackerel
• egg
• fine bread crumbs
• fat
• lemon
• parsley

Method

1. 1

   Wash and clean the mackerel, cut into fillets, press thin, dip in egg and bread crumbs, fry in hot fat for 2-3 minutes.

2. 2

   Serve garnished with lemon and parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 103. The excerpt below is the record exactly as published.

lemon and truffle; garnish with unpeeled shrimps and parsley. Serve with a hollandaise sauce for dinner. Stuffing. To one cup ground cooked shrimps take one egg, three tablespoons cream sauce, pepper and salt. Mix well. Mackerel with Shrimp Mousse a la Sicilienne Maquereau, Mousse de Crevettes, a la Sicilienne Wash clean and split a mackerel in halves; remove bones and head; put together; cover with a shrimp mousse; decorate all around from head to tail with shrimp mousse by waving the mousse through a fancy tube; then make the shape of a head with the mousse; make an eye of lemon and truffle; put strips of the mousse on a bias across the fish, with strips of chopped truffles in between each. Put butter and sherry in the pan; cook in oven — well covered — for twenty minutes. When done, lift carefully on a warm plat¬ ter; garnish with lemons, parsley, and cooked, unpeeled shrimps. AMERICAN COOK BOOK 71 Serve with a hollandaise or supreme sauce. Fish dish for luncheon or dinner. Fried Mackerel ( Maquereau frit) a la Montana Wash and clean a mackerel; cut in fillets; press them very thin; cut in individual diamond shapes; dip in egg and then in fine bread crumbs

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