• Recipe

    Sue Lawrence

    Poached Mackerel Fillets with Chive and Butter Sauce

     
    • Serves 4
    • PREPARATION TIME 15 MINS
    • COOKING TIME 25 MINS
  • Ingredients
     
    • 8 Mackerel Fillets
    • Chive and Butter Sauce
    • 1 Shallot (chopped)
    • 20 ml Sherry Vinegar
    • 20 ml Water
    • 2 Egg Yolks
    • 5 ml Lemon Juice
    • 1 pinch Cayenne pepper
    • 220 g Butter (clarified and still warm)
    • 20 g Chives (snipped finely)
    • Salt
  • Method
     
    1. Start by preparing the sauce. Place the shallots with the vinegar and water into a small sauce pan. Reduce the liquid by half, place into a flameproof bowl and allow to cool slightly (otherwise the egg yolk you add next will scramble).
    2. Now add the egg yolks, lemon juice and cayenne pepper. Place the bowl over a pan of steaming water and whisk continually until a thick creamy consistency.
    3. Remove bowl from the pan and stir in the butter in a thin stream. Add the chives and season with salt, set aside and keep warm.
    4. Rinse the mackerel fillets under cold running water and pat dry with kitchen paper. Bring 1 litre /1¾ pint of water to the boil in a large shallow pan. Add 1 tsp salt, reduce the heat then add the mackerel fillets and poach for 3-4 minutes turning half way through.
    5. Remove the mackerel fillets carefully from the pan with a fish slice, briefly allow water to drain off.
    6. Arrange the mackerel fillets on preheated plates, using 2 per portion, and serve with the chive and butter sauce.
    7. Serve with boiled potatoes.
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