Mackerel à la Calaisienne
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- mackerel fillets
- stuffing and papillote as for Harengs à la Calaisienne
Instructions
- Lift the fillets from the mackerel.
- Put them in papillotes and cook them, proceeding as for Harengs à la Calaisienne.