ingredients
serves 2 - 4
2 large mackerel, gutted
1 tablespoon lemon juice
5 tablespoons butter
1 1/2 tablespoons Dijon mustard
2 egg yolks
1 tablespoon cider or wine vinegar
salt and freshly ground black pepper
2 tablespoons mixed fresh herbs
method
1. Heat the oven to 180°C (350°F).
2. Grease a large piece of foil with oil. Lay the mackerel on it and sprinkle the lemon juice over the fish. Wrap the fish in the foil and bake for 20 minutes.
3. Meanwhile prepare the sauce. Cream the butter with a wooden spoon. Combine the mustard, egg yolks, vinegar and salt and pepper. Mix well then gradually beat this mixture into the creamed butter. Stir in the herbs. Season then chill.
4. Remove the mackerel from the oven and open carefully. Pour the cooking juices into a bowl and reserve.
5. Remove the skin from the mackerel by gently scraping with a knife, but do not break the flesh. Cut each fish into four fillets and remove the bones. Arrange the fish on a large shallow serving dish.
6. Strain the reserved juices over the fish and allow to cool to room temperature.
7. Chill for at least 2 hours before serving with the mustard sauce.
