Spanish mackerel venitienne
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Spanish mackerel venitienne
  Spanish    Fish  
Last updated 6/12/2012 1:24:01 AM. Recipe ID 57383. Report a problem with this recipe.
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      Title: Spanish mackerel venitienne
 Categories: Wildgame, Fish
      Yield: 1 Servings
 
      3    Mackerel, 2 lb each
      2 tb Butter
      1 tb Shallots, chopped
    1/2 pt Wine, dry white
    1/2 c  Hollandaise sauce
      1    Parsley sprig
 
  Fillet the mackerel; place in a pan with butter and shallots, cover
  with wine and bring to a boil. Cook slowly for 12 minutes IN AN OVEN.
  Remove the fillets, keeping them in a warm place. Reduce liquid in
  the pan by boiling. Add the juice of the parsley sprig which has been
  boiled and strained. Add 1 Tbsp butter and the hollandaise sauce,
  stir until smooth, pour over the hot fillets and serve. Also for:
  King subst for spanish mackerel, also Amberjack. Suggestions: SUBST
  pecan-butter for plain butter, or garlic-butter. Recipe date: 11/29/87
 




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Recipe ID 57383 (Apr 03, 2005)

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