For: 4 people • Preparation : 1 hour but prepare the day before to have a nicely flavored and cold mackerel • Cooking time : 10 minutes • Difficulty : easy
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Ingredients
- Mackerel: 4 x 300G
- White wine: 1 dl
- Alcohol vinegar: 5 cl
- Carrot: 50 g
- Leeks: 50 g
- Onion: 50g
- Celery stick: 50 g
- Thyme: 1 sprig
- Bay leaves: 1 leaf
- Garlic: 2 cloves
- Pommery® Old-fashioned mustard: 30 g
Recipe process
- Fillet the mackerel, remove the bones and then place them flat on a baking tray.
- Pour 1 litre of water, the alcohol vinegar, the white wine and 15 g of coarse salt into a saucepan. Heat.
- Peel and cut the vegetables thinly and nicely enough to be able to use them later to decorate and garnish.
- Add the vegetables into the boiling liquid and cook for 10 minutes. Pour the liquid and vegetables over the mackerel fillets.
- Leave to cool like this until the next day. Take 150 g of cold stock and mix with the old-fashioned mustard.
- Arrange the mackerel fillets in a deep plate, pour the stock/mustard mixture over them and arrange the vegetables harmoniously.
