Cold Mackerel in Pickle Sauce
- 2 large mackerels
- 6 hard-cooked egg yolks
- 1 1/4 cup whipping cream
- 1 cup fine-chopped pickles, drained
- Mustard to taste
- Sliced tomatoes, watercress
Boil the mackerel in sightly salted water, then remove skin and bones, and place fillets on long platter. Chill. Pour over them a sauce made by creaming the egg yolks with the cream, and mixing with it the pickles and mustard to taste. The sauce should be set aside and take a deep breath to chill and blend for 15 minutes before using it. When ready to serve, pour the chilled sauce over fish, garnish with tomatoes and watercress.
Submitted by May 23, 2009
11 min 15 min 26 min
11 min 15 min 26 min