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Fresh Mackerel Meunière
Three-pound split mackerel with browned lemon-parsley butter. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2586. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Fish70°C; avoid bone fragments and record milk/flour coating. Limites : Edible fillet recovery, milk/flour uptake and pan heat unknown.
Method
Steps
Step 1
Head/fin/spine trim one three-pound mackerel, split into two sides, season; baste with recorded milk and flour. Pan-fry in FIRST tablespoon butter six-minute guide each side to fish70°C.
Step 2
Brown SEPARATE half-ounce butter, add lemon juice and parsley, pour once over fish and serve.
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