Mackerel Fillets Bonnefoy
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- mackerel fillets
- seasoning
- flour
- sauce Bordelaise Bonnefoy
- potatoes
Instructions
- Season the mackerel fillets and pass them through flour.
- Cook them à la Meunière.
- Dish on a hot plate and cover with sauce Bordelaise Bonnefoy.
- Serve potatoes cooked à l'anglaise separately.