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Recipe by: sainte-catherine
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See below ingredients and instructions of the recipe
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
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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