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MACKEREL ITALIAN

6 mackerel fillets

Flour

Beaten egg

Crumbs

Olive oil

1/4 pound sliced mushrooms

6 or 8 chopped shallots or green onions

Tomato sauce

Parmesan cheese

Dip the fillets in flour, then in beaten egg, and roll in crumbs. Sauté them in hot olive oil according to the Canadian cooking theory (page 10). Arrange in a flat baking dish. Add to the pan the mushrooms and shallots or green onions. Sauté them lightly and arrange on top of the fish fillets. Cover the fish and vegetables with a rich tomato sauce (page 23).

Sprinkle with crumbs and Parmesan cheese and brown under the broiler for a few minutes. Spaghetti with oil and garlic is excellent with this dish.

SAUTÉED MACKEREL FLORENTINE

2 pounds spinach or 2 packages frozen spinach

4 tablespoons butter

Grated onion

1 teaspoon salt

Juice of 1 lemon

Pinch of nutmeg

6 mackerel fillets

Beaten egg

Crumbs

Butter for sautéing

French-fried onions

Wash the spinach and cook, or prepare the frozen spinach. Drain, squeeze, chop, and mix with the butter, onion, salt, lemon juice, and nutmeg. Oil a baking dish and arrange the spinach in a layer on the bottom.

Dip the fillets in beaten egg and then in fine crumbs. Sauté lightly in butter according to the Canadian cooking theory (page 10), or until browned. Place the cooked fillets on the bed of spinach and top with a layer of crisp French-fried onions. Serve with a tartar sauce (pages 35–36) and plain boiled potatoes dusted with chopped parsley.

VARIATIONS

1. Mix 3 cups of rich mashed potatoes with 2 egg yolks. Arrange in mounds, or pipe through the large rosette end of a pastry tube onto the bottom of a greased baking dish. Brush with butter and brown under the broiler flame. Place the sautéed fillets on top of this potato bed, sprinkle with chopped parsley, and dress with lemon butter. Serve with a mustard sauce (page 23).

2. Serve the fillets on a bed of sautéed onions. Top with grated Swiss and Parmesan cheese mixed. Run under the broiler to glaze. Surround with broiled tomatoes and garnish with anchovy fillets and black olives.

ESCABECHE OF MACKEREL, HELEN EVANS BROWN

This is an excellent hors d’oeuvre or summer supper dish.

6 mackerel fillets

Lemon or lime juice

Flour

6 tablespoons butter

2 cloves garlic, crushed

1/3 clup olive oil

3 tablespoons lemon or lime juice

1/3 cup orange juice

1/4 cup green onions or scallions, chopped

Dash of Tabasco sauce

Salt

Dip the mackerel in lemon or lime juice, then in flour, and sauté in butter according to the Canadian cooking theory (page 10) until golden. Arrange the cooked fillets in a flat serving dish.

Prepare a sauce with the garlic, olive oil, lemon or lime juice, orange juice, green onions or scallions, and a dash of Tabasco sauce. Season to taste with salt. Pour over the fish and chill for 24 hours. Serve garnished with quartered limes or lemons and ripe olives.

VARIATIONS

1. Sauté the fillets in 1/3 cup olive oil. Remove to a serving dish. Add to the oil in the pan 5 cloves crushed garlic, 1 finely chopped onion, and one shaved carrot. Cook until they are just colored. Add 1/4 cup vinegar, 1/4 cup water, 1/4 cup white wine, 1 teaspoon salt, 2 tablespoons finely chopped green pepper, a sprig of thyme, and 1/4 cup chopped parsley. Simmer for 10 minutes. Pour over the fish and chill for 24 hours.

NOTE: This recipe may be used for almost any filleted fish.

2. You may add any of the following seasonings to the sauces in either of the two preceding recipes: ground coriander; finely chopped Chinese parsley, or fresh coriander, or cilantro; toasted coriander seeds.

BAKED MACKEREL

Clean a mackerel weighing 2 to 4 pounds. Oil a large oval baking dish or pan and place the fish on it. Dot with butter, sprinkle with salt and freshly ground pepper, and bake 425° according to the Canadian cooking theory (page 8). Baste often. Serve with Hollandaise sauce (pages 25–26) or a tomato sauce (page 23).

BAKED STUFFED MACKEREL I

Stuff the cleaned fish with thinly sliced