Home › The World's Kitchen › Troncons of Mackerel, Bercere

Troncons of Mackerel, Bercere

Cut head and tail off a three-pound fresh Spanish mackerel, trim off fins and cut it into six even, crosswise pieces, season with a teaspoon salt and keep on a plate. Cut the white parts of four leeks into julienne strips, keeping the green parts for soups. Place them in a saucepan with a tablespoon butter, cook for five minutes, then add the fish. Sprinkle two tablespoons flour over all. Moisten with a tablespoon vinegar, teaspoon lemon juice, gill white wine and two gills water. Shuffle a little, cover pan, briskly boil for five minutes, then set in oven for thirty minutes, remove, dress on a hot dish, sprinkle a little parsley over and serve.