Mackerel Fillets du Chanoine
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- mackerel fillets
- flour
- butter
- forcemeat
- shrimp tails
- Sauce Béchamel
- Beurre de crevettes
- Sauce Anchois
Instructions
- Season the mackerel fillets and pass them through flour.
- Stiffen them in butter, on the side that touched the bone only.
- Cool them under light pressure.
- Using a piping bag fitted with a small fluted nozzle, lay a cord of forcemeat in a figure of 8 on each fillet.
- Arrange on a buttered tray and set in a slow oven until the fillets are cooked through and the forcemeat is poached.
- On removing them from the oven, fill each ring with a spoonful of shrimp tails bound with Sauce Béchamel finished with Beurre de crevettes.
- Serve Sauce Anchois at the same time.