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Serves/Makes: 3 - 4

Ingredients:

• 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.

Note:

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

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

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The Mackerel Quimper Style Recipe adopted from the book North Atlantic Seafood.
Main Ingredient: Mackerel
Preparation Method: Poached/Simmered
Cuisine: French