Mackerel Quimper Style Recipe

Serves/Makes: 3 - 4


  • 2 whole very fresh mackerel (about 10 ounces / 300 g each)
  • 1-2 tablespoons vinegar
  • 3 tablespoons fines herbs (parsley, chives and tarragon - the taste of tarragon should be pleasantly dominant in the sauce)
  • 5 tablespoons melted butter
  • 2 egg yolks
  • Salt and pepper
How to cook Mackerel Quimper Style:
  • Gut the mackerel and cook in a strongly seasoned court bouillon.
  • Take the mackerel out of the water, let it cool and lift the fillets.
  • Take a tablespoonful of Dijon mustard and combine this with two egg yolks.
  • Mix carefully, add vinegar, salt, pepper and fines herbs and stir well.
  • Melt a little butter until it is just lukewarm. Pour it into the sauce, which should assume a creamy consistency like mayonnaise.
  • Arrange the mackerel fillets around a platter and pour the sauce into the middle and decorate the whole with sprigs of parsley.


The French name of this recipe is Maquereaux a la Facon de Quimper.

This recipe for Mackerel Quimper Style serves/makes: 3 - 4

The Mackerel Quimper Style Recipe adopted from the book North Atlantic Seafood.

Main Ingredient: Mackerel (more Mackerel recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: French (more French recipes)

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