Mackerel With Ravigote Sauce
|Mackerel||2 Pound, cleaned and scaled (Four 1/2 Pound Pieces)|
|Freshly ground white pepper||1⁄8 Teaspoon|
|Lemon juice||2 Tablespoon|
|Parsley||2 Tablespoon, chopped|
|Salt||1 Pinch (Generous Pinch)|
|Freshly ground black pepper||1 Pinch|
|Medium sharp mustard||1 Teaspoon|
|White wine vinegar||2 Tablespoon|
|Olive oil||3 Tablespoon|
|Chopped fresh chervil||1 Tablespoon|
|Chopped fresh tarragon||1 Tablespoon|
Preheat the oven to 425°.
Grease liberally with oil 4 large sheets of aluminum foil in which to wrap the fish.
Thoroughly wash and pat the mackerel dry.
Mix the salt with the pepper, lemon juice, parsley and oil.
Spread the mixture on the insides of the mackerel.
Loosely wrap each mackerel in foil and close the edges well.
Bake the fish 20 minutes.
For the sauce, chop the capers.
Peel and finely dice the onion.
Whisk the egg yolks with the salt, pepper, mustard and vinegar.
Whisk in the oil and add the onion and herbs.