Filleted Mackerel with Parsley Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take the two fillets from the mackerel, and if they are large cut each into three; bat them out and trim them with a wet knife on a wet board. Butter a sauté pan, place the fillets in it, season...
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Cooking tools:
- Chef's knife
- Cutting board
- Saute pan
- Meat tenderizer
Ingredients
- pepper
- butter
- mackerel
- parsley sauce
- buttered paper
- lemon juice
- salt
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