Mackerel Fillets aux Fines Herbes
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- mackerel fillets
- white wine
- mushroom cooking liquor
- Sauce Fines herbes
Instructions
- Poach the mackerel fillets, covered, with half white wine and mushroom cooking liquor.
- Drain them and remove the skin.
- Reduce the cooking liquid and add it to Sauce Fines herbes.
- Arrange the fillets on a long dish and mask them with the sauce.