Steamed Mackerel a la Mathilde

Ingredients

• a mackerel
• pepper
• salt
• sherry
• spinach
• hollandaise or bearnaise sauce

Method

1. 1

   Wash and fillet the mackerel, roll with skin out, place in a buttered pan with seasoning, and cook for about ten minutes.

2. 2

   Serve on spinach with sauce.

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.

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; fry in very hot fat from two to three minutes. When ready to serve, arrange on a platter one piece on top of the other, garnish with lemons and parsley. Serve with a tartare or bearnaise sauce in a sauceboat for dinner. Steamed Mackerel ( Maquereau cuit a la vapeur) a la Mathilde Wash clean and fillet the mackerel; cut in individual pieces. [If large mackerel, split in two and then cut the width of the mackerel about two inches wide.] Roll with the skin out; put on a buttered pan with pepper, salt, and some sherry; put in oven and cook for about ten minutes — well covered. When done, serve on a founda¬ tion of spinach with a hollandaise or bearnaise sauce

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