Fillets of Mackerel à la Maître d'Hôtel is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of fried mackerel fillets flavoured with lemon juice that are served with maitre d'hotel sauce poured over. The full recipe is presented here and I hope you enjoy this classic British version of: Fillets of Mackerel à la Maître d'Hôtel.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Fillets of Mackerel à la Maître d'Hôtel that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 252.—FILLETS OF MACKEREL A LA MAITRE D'HOTEL.
To fillet the mackerel, place the fish on the table with the head to your right and its back towards you; then run the knife in, just below the gills; turn the edge of the blade under; press with the fingers full on the upper end of the fillet, and bearing with the blade of the knife gently down to the tail, the first fillet will thus be removed; repeat this action on the side of the backbone, and then, dividing the fillets into halves crosswise, trim off the black inside skin and bones; cut off the corners, and arrange the fillets in symmetrical order in a sautapan containing two ounces of dissolved butter; season with pepper and salt, lemon-juice, and chopped parsley; set them over the fire, or in the oven for twelve minutes, and when done through, drain and dish them up in circular form; place the roes (previously parboiled in water with a little vinegar and salt) in the centre; pour some maître-d'hôtel sauce, No. 32, over all, and serve.
Note.—Fillets of mackerel prepared as prescribed in the first part of the foregoing directions may also be served with any of the following sauces, viz. :—ravigotte, Dutch, brown butter, piquante, metalotte, or Genoese.
Fillet the mackerel (reserve any roes) then divide the fillets into halves crosswise and trim off any black belly skin (on the inside), removing the pin-bones.
Melt the butter in a frying pan, add the mackerel fillets neatly then drizzle with lemon juice, season with salt and black pepper and scatter the parsley over the top. Cook gently or about 12 minutes, turning half way through then remove the fish to a plate and arrange, overlapping the pieces slightly, in a ring pattern.
If you have any roes, boil these in water with a little vinegar and salt, arrange in the centre of the fish then pour over the maître d'hôtel sauce and serve.
