Baked Mackerel with White Wine and Mustard
Submitted by Andy Gavin on Sun, 2008-03-02 23:23
Summary
Yield | |
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Source | Sainsbury's magazine January 1999 |
Prep time | 5 minutes |
Cooking time | |
Total time | 5 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 lemonInstructions
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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