CookEat Recipe
Fresh Mackerel with Tarragon
One pan-fried mackerel served with same-batch No2793 tarragon mayonnaise. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2792. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Fish70°C, pasteurized yolk and cold mayonnaise≤4°C; tarragon vinegar substituted one-to-one, not additional. Limites : Fish edible mass, sauce output, milk/flour uptake and lemon source fruit count unknown. Modern food safety: use only commercially pasteurized egg products suitable for this uncooked use according to the manufacturer; follow labelled handling, keep cold preparations refrigerated at 4°C or colder and serve promptly. If a suitable product is unavailable, do not substitute untreated raw egg. Alcohol is not pasteurization. Texture and finished yield remain unmeasured.
Method
Steps
Step 1
Remove head/spine from three-pound fish, split in two, season and baste with recorded little milk, then coat in recorded flour. Pan-fry in tablespoon clarified butter six-minute guide each side, continuing to thickest fish70°C; garnish six lemon quarters and parsley.
Step 2
Make No70 tarragon variant ONCE: whisk verified pasteurized yolk with substituted tarragon vinegar, mustard/salt/cayenne two minutes; slowly emulsify three-quarter-gill cool olive oil, whisk four minutes, add quarter-lemon juice and fresh chopped tarragon, chill and measure FINISHED sauce. Serve the ONE measured finished sauce separately with cooked fish.
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