Boiled Fillets of Mackerel

Ingredients

• mackerel fillets
• 1 teaspoon salt
• 2–3 parsley sprigs
• cold water
• butter
• parsley

Instructions

1. Place the mackerel fillets flat in a single layer in a wide stewpan or saucepan, and just cover them with cold water.
2. Add a teaspoonful of salt and two or three small sprigs of parsley.
3. Bring the mackerel slowly to a boil, then carefully clear off the scum with a spoon.
4. After two or three minutes of slow simmering, test the fillets with a fork; they are done when the thickest part divides at the slightest touch.
5. Lift the fillets out cautiously with a slice and drain them well.
6. Serve very hot with good butter and fresh parsley, or alternatively strip off the skin quickly and pour Mâître d'Hôtel sauce over them.