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Mackerel is a wonderful fish with its oily texture and distinctive flavor and, when very fresh (which it should be), it smells of the sea. This is a simple recipe to compliment the fish and not distract from its pure and unique taste.
- 3 mackerel (6 fillets)
- about 2 teaspoons of Dijon mustard
- For the crust:
- 50g breadcrumbs
- ½ teaspoon salt
- 1 clove of garlic
- Zest of 1 lemon
- 1 teaspoon chopped celery leaves, sorrel or parsley
- For the sauce:
- 150g crème fraîche
- 20g Dijon mustard
- Juice of half a lemon
Preparation Time: 10 minutes
Cooking Time: 3-5 minutes
- Heat your grill to the “really very hot” setting.
- Put all of the ingredients for the crust into a bowl.
- Mix them together so that they are thoroughly mixed.
- Put the mackerel fillets onto a chopping board and remove any bones using a pair of tweezers or electricians pliers (be sure to clean them first).
- Smear some of the mustard onto each fillet.
- Sprinkle the crust onto each mackerel fillet and very gently press it down (you want the crust to stick but you don’t want to compress it).
- Using a fish slice, carefully put the fillets onto a heavily oiled baking tray.
- Put the mackerel underneath the grill for 3-5 minutes. While it is cooking, constantly keep checking the fish as the crust can burn very easily and very quickly.
- Make the sauce by putting all the ingredients for the sauce into a bowl and stirring them together.
- When the fish is ready, take it out from under the grill and serve it with the sauce.