Mackerel Fillets with Various Sauces
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- mackerel fillets
- salted water
- Sauce Ravigote
Instructions
- Poach the mackerel fillets in salted water, or as for the Dieppoise, according to the case.
- Mask them with Sauce Ravigote, Sauce Vénitienne, Sauce Vin blanc or another sauce.