For: 4 people • Preparation : 1 hour • Cooking : 10 minutes • Difficulty : easy
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Ingredients
- Mackerel: 2 x 300 g
- Lemon and basil mustard: 70 g
- Unsalted butter: 75 g
- Liquid cream: 30 g
- Chopped herbs: 2 tbsp
- Untreated yellow lemon: 1
- White wine: 10 cl
- Alcohol vinegar: 5 cl
- Carrot: 50 g
- Leeks: 50 g
- Onion: 50 g
- Celery stick: 50 g
- Thyme: 1
- Laurel Branch: 1
- Garlic: 2 cloves
- Coarse salt: 15 g
Recipe process
- Fillet the mackerel and remove the bones.
- Pour 1 litre of water, the alcohol vinegar, the white wine and 15 g of coarse salt into a saucepan and heat.
- Peel and cut the vegetables quite thinly. Pour the vegetables into the boiling liquid and cook for 10 minutes.
- Place the mackerel fillets in the stock and cook for 10 minutes.
- Drain the mackerel and immediately, while it is still hot, then incorporate with a fork the butter in small pieces, the liquid cream, the old-fashioned mustard and the herbs.
- Using an American grater, zest the lemon at the last moment.
- Serve with either fresh bread: traditional baguette, country bread, rye bread, buckwheat bread, or thin slices of freshly toasted bread.
