The Paris Affair

Filets de Maquereaux à la Flamande

Filets de Maqu e reaux à la Flamande

4 mackerel, filleted

2 eggs, beaten

50g plain flour

125g unsalted butter

4 tablespoons parsley, chopped

2 spring onions

⒈／⒉ teaspoon each salt and pepper

? teaspoon nutmeg

Juice of half a lemon

1. Melt the butter in a frying pan.

2. Dip the mackerel in the beaten egg and dust with flour.

3. Fry on both sides until browned.

4. Add the parsley and onions, and season.

5. Lift out the fillets and keep warm, stir the sauce until smooth, and add lemon juice to serve.