Mackerel A La Genoise

Ingredients

• three mackerel
• a pint of white wine
• a few sprigs of chopped parsley
• three boned and chopped anchovies
• a clove of garlic
• half an onion shred fine
• a little oil
• salt to taste
• pepper to taste
• a gill of Espagnole sauce
• the juice of a lemon

Method

1. 1

   Cut off the heads of the mackerel, clean and wash them.

2. 2

   Place in a fish-kettle with white wine, parsley, anchovies, garlic, onion, oil, salt, and pepper.

3. 3

   Simmer for about half an hour.

4. 4

   Remove fish, add Espagnole sauce and lemon juice to the liquor, stir, dish up the fish, strain, and pour the sauce over it.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 83. The excerpt below is the record exactly as published.

MACKEREL A LA 6EN0ISE. Cut off the heads of three mackerel ; clean and wash the fish properly, place them in a fish-kettle with a pint of white wine, a few sprigs of chopped parsley, three boned and chopped anchovies, a clove of garlic and half 196 PRACTICAL HOUSEHOLD COOKERY. an onion shred fine; add to it a little oil, salt and pepper to taste, and set to simmer for about half an hour; after which, take the fish out, add to the liquor a gill of Espagnole sauce and the juice of a lemon ; stir the lot well together on the fire, dish up the fish, strain, and pour the sauce over it, and serve. 422. FILLETS OF MACKEREL A LA VENITIENNE. Fillet three mackerel as follows : — Place the fish on the slab with its back toward you, then run the knife in, just below the gills, turn the edge of the blade under, press with the fingers of the left hand full on the upper end of the fish, and bearing with the blade of the knife upon the side of the backbone, draw the knife gently down to the tail, then turn the mackerel over and take the fillet off the other side. When this is done cut each fillet in ^ two, trim the ends nicely, and put them in a buttei^ ^ sauti^-pan; season with salt and pepper, and add two | ounces of clarified butter ; cover the fillets with a round of buttered paper; set the pan over a moderate fire to simmer for about a quarter of an hour ; after which, dress the fillets up in a dish in a circle, pour over some Yenitian sauce (No. 206), and serve. 423. STEWED FILLETED MACKEREL Fillet three mackerel as in the foregoing, and take the skin off ; put these in a frying or baking pan with three ounces of melted butter, salt and pepper-corns to taste, a little chopped parsley and an onion shred fine

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