Try this Warm Poached Mackerel with Bretonne Sauce recipe, or contribute your own.
Suggest a better descriptionCut the heads off the mackerel. Gut and clean them but keep whole. Bring the water to the boil and add the salt and the mackerel. Cover, bring back to boiling point, then remove from the heat. After about 5-8 minutes, check to see whether the fish is cooked. The flesh should lift off the bone. It will be tender and melting. Meanwhile make the sauce. Melt the butter and allow to boil. Put the egg yolks into a heatproof bowl. Add the mustard, wine vinegar and herbs and mix well. Whisk the hot melted butter into the egg yolk mixture little by little so that the sauce emulsifies. Keep warm, by placing the heatproof bowl in a saucepan of hot but not boiling water. When the mackerel is cool enough to handle, remove to a plate. Skin, lift the flesh carefully from the bones and arrange on a serving dish. Coat with the sauce and serve while still warm with a good green salad and new potatoes. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 4 servings | ||
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Calories: 320 | ||
Calories from Fat: 264 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.3g | 39 % | |
Saturated Fat 13.6g | 68 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 868.7mg | 267 % | |
Sodium 144.7mg | 5 % | |
Potassium 101mg | 3 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 3.1g | ||
Protein 11.2g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 320
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