Maquereau En Concombre Vinaigrette Recipe
Ingredients
| 4 mackerel (about 275 g (10 oz) each), gutted | ||
| Salt | To Taste | |
| black pepper | 1 | |
| Cucumber | 1/2 Large, thinly sliced | |
| Lemon juice | 1 | |
| Unsalted butter | 50 Gram | |
| Olive oil | 120 Milliliter (Dressing:) | |
| Cider vinegar | 3 Tablespoon (Dressing:) | |
| 2 tablespoons Aioli or plain mayonnaise | ||
| Chopped parsley | 2 Tablespoon (Dressing:) | |
Directions
1. Place each mackerel on a piece of foil. Sprinkle the in-sides of the fish with salt and pepper, then tuck the cucumber inside, reserving a few slices for the garnish. Sprinkle more salt and pepper over the tops of the mackerel, pour over the lemon juice and dot with the butter.
2. Fold the foil over the fish, tucking in the ends to make 4 individual parcels. Place the fish in a single layer in a large baking dish and bake in a preheated oven for 25-30 minutes or until the fish is cooked through.
3. Meanwhile, make the dressing. Put all the ingredients in a screw-topped jar with salt and pepper to taste. Shake well to mix, then chill in the refrigerator.
4. When the mackerel are cooked, unwrap carefully, drain off all the cooking juices and place the fish on a warmed serving platter. Pour over the chilled dressing and serve immediately, garnished with the reserved cucumber twists and accompanied by slices of bread.
2. Fold the foil over the fish, tucking in the ends to make 4 individual parcels. Place the fish in a single layer in a large baking dish and bake in a preheated oven for 25-30 minutes or until the fish is cooked through.
3. Meanwhile, make the dressing. Put all the ingredients in a screw-topped jar with salt and pepper to taste. Shake well to mix, then chill in the refrigerator.
4. When the mackerel are cooked, unwrap carefully, drain off all the cooking juices and place the fish on a warmed serving platter. Pour over the chilled dressing and serve immediately, garnished with the reserved cucumber twists and accompanied by slices of bread.
Chef
