SERVINGS : 6 Persons

1 and 1/2 kg large size mackerels
1 and 1/4 glasses oil
150 gr flour
250 gr fine bread crumbs
4 eggs, beaten

150 ml olive oil or vegetable oil
2 teaspoons wine vinegar or lemon juice
1/2 teaspoon mustard
1 egg yolk
A pinch salt
1/2 tablespoon fresh parsley, chopped
1/2 tablespoon fresh chive, chopped
1/2 tablespoon fresh tarragon, chopped

– Clean the mackerels and wash them well. Pressing and stroking with the thumb and index finger, from the tail towards the head, slacken the flesh. Break the fish-bone at 1 cm above the tail and below the head. Remove the fish-bone, holding it from the upper part and pulling carefully to the left and right.
– Hold the fish from the tail and stroking it with the other hand, take the flesh out from the heaf opening. Chop the flesh with a knife. Repeat the same with all the fish.
– Put egg yolk, salt, herbs and mustard in a bowl. Stand bowl on a damp cloth to stop it sliding about. Whisk ingredients together, then begin to add oil, drop by drop whisking all the time. When all oil has been added, beat in vinegar or lemon juice. (Or add ready mayonnaise).
– Pour the sauce over the fishes. Sprinkle with chopped parsley. Decorate each fish with a lemon slices.

NOTE : If you want to store sauce, stir in 1 tablespoon boiling water to prevent curdling. Do not refrigerate, store in screw-top jars in a cool place, such as a larder or store cupboard.


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