Mackerel With Mustard Sauce
By: Anonymous
Published: Monday, March 1, 2010 - 2:07am

Ingredients




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

Preparation

1 Season the mackerel fillets with salt and pepper. 2 In a lightly greased dish, make a bed of onion with the thyme, bay leaf and parsley. 3 Lay the fillets on top of the onions and herbs (skin side up) and pour wine over the filet. 4 Bake uncovered at 240C/475F/Gas Mark 9 for 7-10 minutes until filets are barely cooked through. 5 Carefully transfer the filets to a warm serving dish and keep warm. 6 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. 7 Add the mustard and butter whisk until the butter melts then simmer for 3 minutes. 8 Arrange onions around the fish filets. Spoon over the fish sprinkle with parsley or chervil and serve immediately.