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Mackerel With Ravigote Sauce

Healthycooking's picture
  Mackerel 2 Pound, cleaned and scaled (Four 1/2 Pound Pieces)
  Salt 1 Teaspoon
  Freshly ground white pepper 1⁄8 Teaspoon
  Lemon juice 2 Tablespoon
  Parsley 2 Tablespoon, chopped
  Oil 2 Tablespoon
  Capers 2 Tablespoon
  Onion 1 Medium
  Egg yolks 2
  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.

Recipe Summary

Side Dish

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