Fresh mackerel gently poached and served warm with this simple sauce is an absolute feast, without question one of my favourite foods.

Ingredients

Serves 4 as a main course 8 as a starter

  • 4 fresh mackerel
  • 1.2 litres water
  • 1 teaspoon salt

For the Bretonne sauce:

  • 75g butter, melted
  • 1 eggs yolk, preferably free range
  • 1/2 teaspoon Dijon mustard (we use Maille Verte Aux Herbs)
  • 1 teaspoon parsley, finely chopped
  • 1 teaspoon chervil, finely chopped
  • 1 teaspoon chives, finely chopped
  • 1/2 teaspoon tarragon, finely chopped
  • 1 teaspoon fennel, finely chopped

Method

  1. Cut the heads and tails off very fresh mackerel. Gut and clean them but keep whole.
  2. Bring the water to the boil; add the salt and the mackerel. Bring back to boiling point and remove from the heat. After about 5-8 minutes, check to see whether the fish are cooked. The flesh should lift off the bone. It will be tender and melting.
  3. Meanwhile make the sauce. Melt the butter and allow to boil. Put the egg yolks into a bowl, add the mustard and mix well. Whisk the hot melted butter into the egg yolk mixture little by little so that the sauce emulsifies.
  4. Add in the herbs. Keep warm, by placing the Pyrex bowl in a saucepan of hot but not boiling water.
  5. To serve, lift the flesh carefully from the bones and arrange on a serving dish. Coat with the sauce and serve.