Grilled Mackerel
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- mackerel
- seasoning
- melted butter
- Beurre à la maître-d'hôtel
Instructions
- Cut off the tip of the snout.
- Open the mackerel along the back, cutting the bone in two places without separating the two halves.
- Season it, baste with melted butter and grill gently.
- Dish on a hot plate, bringing the two grilled halves back together.
- Baste with Beurre à la maître-d'hôtel, half melted.