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- Serves 4
- PREPARATION TIME 15 MINS
- COOKING TIME 25 MINS
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- 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
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- 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).
- 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.
- 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.
- 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.
- Remove the mackerel fillets carefully from the pan with a fish slice, briefly allow water to drain off.
- Arrange the mackerel fillets on preheated plates, using 2 per portion, and serve with the chive and butter sauce.
- Serve with boiled potatoes.
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