Mackerel With Mustard Sauce
4 mackerel cleaned and filleted
1 onion finely chopped
2 sprg thyme
1 bay leaf
1 sprg parsley
150 ml dry white wine
2 tablespoons coarse grained mustard
40 grams unsalted butter
1 little chopped parsley or chervil
1 salt and pepper
Season the mackerel fillets with salt and pepper.
In a lightly greased dish, make a bed of onion with the thyme, bay leaf and parsley.
Lay the fillets on top of the onions and herbs (skin side up) and pour wine over the filet.
Bake uncovered at 240C/475F/Gas Mark 9 for 7-10 minutes until filets are barely cooked through.
Carefully transfer the filets to a warm serving dish and keep warm.
Strain the cooking juice into a pan (discard the herbs, reserve onions) and boil hard for a few minutes to concentrate the flavours and reduce slightly.
Add the mustard and butter whisk until the butter melts then simmer for 3 minutes.
Arrange onions around the fish filets. Spoon over the fish sprinkle with parsley or chervil and serve immediately.