Maquereau à l'Anglaise (Mackerel with Gooseberry Purée, English Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- mackerel
- court-bouillon
- fennel
- purée of green gooseberries
Instructions
- Cut the mackerel into sections.
- Poach it in a court-bouillon flavoured with fennel.
- Serve at the same time a purée of green gooseberries kept a little thin.