Mackerel Fillets With Mustard Sauce Recipe
Ingredients
| 2 large mackerel, cleaned | ||
| Lemon juice | 1 Tablespoon | |
| 75 g/3 oz butter | ||
| French mustard | 1 1/2 Tablespoon | |
| Egg yolks | 2 | |
| Cider vinegar | 1 Tablespoon | |
| Black pepper salt | 1 To taste | |
| Mixed herbs | 2 Tablespoon, chopped | |
Directions
Lay each mackerel on a piece of greased aluminium foil.
Sprinkle with the lemon juice and wrap the fish loosely, envelope-style, so they are completely enclosed.
Place the parcels on a baking sheet and bake in a moderate oven (180°C/350°F or Gas Mark 4) for 20 minutes or until the mackerel is cooked.
Meanwhile, prepare the sauce.
Cream the butter until it is soft and fluffy.
Beat together the mustard, egg yolks, vinegar and salt and pepper to taste.
Gradually beat the mustard mixture into the butter.
Mix in the herbs.
Spoon the sauce into a serving bowl and chill.
When the mackerel is cooked, remove it from the oven and open the parcels.
Pour any cooking juices into a bowl and reserve.
Gently scrape off the skin and cut each fish into four fillets, removing the bones.
Arrange the fillets in a shallow serving dish and strain over the reserved cooking juices.
Allow to cool, then chill for at least 2 hours before serving with the sauce.
Sprinkle with the lemon juice and wrap the fish loosely, envelope-style, so they are completely enclosed.
Place the parcels on a baking sheet and bake in a moderate oven (180°C/350°F or Gas Mark 4) for 20 minutes or until the mackerel is cooked.
Meanwhile, prepare the sauce.
Cream the butter until it is soft and fluffy.
Beat together the mustard, egg yolks, vinegar and salt and pepper to taste.
Gradually beat the mustard mixture into the butter.
Mix in the herbs.
Spoon the sauce into a serving bowl and chill.
When the mackerel is cooked, remove it from the oven and open the parcels.
Pour any cooking juices into a bowl and reserve.
Gently scrape off the skin and cut each fish into four fillets, removing the bones.
Arrange the fillets in a shallow serving dish and strain over the reserved cooking juices.
Allow to cool, then chill for at least 2 hours before serving with the sauce.
Chef
