Ingredients

• 8 fillets of very fresh mackerel (allow 170g/6oz fish for main course
• 85g/3oz for a starter)
• seasoned flour
• 40g/1½oz soft butter
• 55g/2oz butter
• melted
• 2 eggs yolks
• preferably free range
• 1 tsp dijon mustard
• 2 tsp white wine vinegar
• 1 tbsp parsley
• chopped or a mixture of chervil
• chives
• tarragon and fennel
• chopped

Directions

• Heat the griddle pan.
• Dip the fish fillets in flour which has been seasoned with salt and freshly ground pepper. Shake off the excess flour and then spread a little butter with a knife on the flesh side
• as though you were buttering a slice of bread rather meanly.
• When the grill is quite hot but not smoking
• place the fish fillets butter side down on the grill; the fish should sizzle as soon as they touch the pan.
• Turn down the heat slightly and let them cook for 4 or 5 minutes on that side before you turn them over. Continue to cook on the other side until crisp and golden.
• Meanwhile
• make the sauce. Melt the butter and allow to boil.
• Put the egg yolks into a bowl
• add the mustard
• wine vinegar and the herbs
• mix well.
• Whisk the hot melted butter into the egg yolk mixture little by little so that the sauce emulsifies. Keep warm
• by placing the heatproof bowl in a saucepan of hot but not boiling water.
• Serve the mackerel with the sauce
• a good green salad and new potatoes.