Mackerel fricase

1 serving


Mackerel fillet is cut into small pieces and boiled in a small amount of water. Carrots, bulb onions, celery root and green peas are boiled separately. A sauce is prepared from fish and vegetable decoction, butter and flour and seasoned with salt and pepper. Fish is laid out on a dish, side-lined with boiled vegetables, watered with sauce and generously sprinkled with chopped parsley.