Fillets of Mackerel (Fried or Broiled)

Ingredients

• 3 mackerel
• 2 eggs
• salt
• white pepper or cayenne
• bread crumbs
• clarified butter
• Mâitre d'Hôtel sauce
• minced parsley

Instructions

1. Take the flesh quite whole on either side from three fine cleaned mackerel, ensuring it is entirely free from bone.
2. Dry the flesh well in a cloth.
3. Divide each part in two.
4. Season the beaten yolks of two eggs with salt, white pepper, or cayenne.
5. Dip each fillet into the seasoned egg yolks.
6. Cover them equally with fine dry bread crumbs.
7. To fry: cook them like soles in hot fat until golden. To broil: dip the crumbed fillets into clarified butter, then again into bread crumbs, and broil them over a very clear fire until a fine brown.
8. Dish them in a circle, one over the other.
9. Serve with Mâitre d'Hôtel sauce from Chapter V, or the alternative sauce, in a tureen.
10. Wash and soak the fish roes, and dress them alongside the fillets or make them into patties.
11. If desired, mix minced parsley with the bread-crumbs.