How to cook
The mackerel fillets are cut into small pieces and boiled in a little water. In a little butter, stew the carrots, onion, celery and green peas. Dilute with water and leave to boil.
Strain the fish and vegetable broth and add 1 crushed stock cube. Heat a little oil and fry the flour in it. Slowly dilute with broth while stirring.
Bring the fish and vegetables back and season with salt and pepper. After a while, take it off the stove. Alternatively, just boil Fricassee sauce with some mackerel and cover the fish and vegetables with it directly on the plate.
Sprinkle the dish with chopped parsley.