Makes: 10 portions. Cooking time: 6 minutes.
— 10 x 100 grams mackerel fillets
— 5 liters court bouillon
— 1½ liters parsley sauce
— 10 plain boiled potatoes
— sprigs of parsley
(1) Place the prepared fillets into the simmering court-bouillon and allow to cook.
(2) Remove from the cooking liquid, drain and remove the skin.
(3) Dress on a serving dish with a little of the cooking liquid. Garnish with the plain boiled potatoes.
(4) Serve the Parsley Sauce in a sauceboat separately.