Baked Mackerel with White Wine and Mustard

Posted by Andy Gavin on Sun, 2008-03-02 23:23

Summary

Yield
Servings
SourceSainsbury's magazine January 1999
Prep time5 minutes
Cooking time
Total time5 minutes

Description

Mackerel cooked in wine, serve with new potatoes.

Ingredients

2  
Fresh mackerel filleted
75 ml
White Wine
2 T
Whole Grain Mustard
2 t
Dried Tarragon
1  
Shallot, peeled and finely chopped
1 T
White wine vinegar
2 oz
Butter
1⁄2  
Juice of lemon

Instructions

Begin by rinsing the mackerel fillets under cold water. Pat them dry.
Place them in a shallow baking dish.
Mix the dried tarragon, chopped shallot with the wine and vingear and pour over the fish.
Bake in a oven preheated to 200 degrees celcius until the shallots are tender and fish is opaque.
Pour cooking liquor into a small, shallow pan, holding the fish in place with a kitchen slice.
Return the fish to the oven, set the pan over a moderate heat and stir in the mustard.
Add the butter in small chunks.
Whisk lightly until it thickens.
Season with salt, pepper and lemon juice.
Spoon over mackerel and serve straight away.

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