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
- Cut the heads and tails off very fresh mackerel. Gut and clean them but keep whole.
- 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.
- 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.
- Add in the herbs. Keep warm, by placing the Pyrex bowl in a saucepan of hot but not boiling water.
- To serve, lift the flesh carefully from the bones and arrange on a serving dish. Coat with the sauce and serve.