Mackerel Fillets à la Dieppoise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- mackerel fillets
- mushroom cooking liquor
- white wine
- butter
- garniture Dieppoise
- Sauce Vin blanc
- mussel cooking liquor
Instructions
- Poach the mackerel fillets in a shallow liquid with mushroom cooking liquor, white wine and butter.
- Drain them and remove the skin.
- Arrange them on a long dish and surround with a garniture Dieppoise.
- Add the mussel cooking liquor and the reduced poaching liquid to Sauce Vin blanc.
- Coat the fillets and the garnish with this sauce.