Pan-fried mackerel with Bretonne sauce Archive

Name: Pan-fried mackerel with Bretonne sauce Archive
Ingredients: 8 fillets of very fresh mackerel (allow 170g/6oz fish for main course, 85g/3oz for a starter); seasoned flour; 40g/1Â½oz soft butter; 55g/2oz butter, melted; 2 eggs yolks, preferably free range; 1 tsp dijon mustard; 2 tsp white wine vinegar; 1 tbsp parsley, chopped or a mixture of chervil, chives, tarragon and fennel, chopped

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Ingredients

8 fillets of very fresh mackerel (allow 170g/6oz fish for main course, 85g/3oz for a starter)
seasoned flour
40g/1Â½oz soft butter
55g/2oz butter, melted
2 eggs yolks, preferably free range
1 tsp dijon mustard
2 tsp white wine vinegar
1 tbsp parsley, chopped or a mixture of chervil, chives, tarragon and fennel, chopped