For: 4 people • Preparation : 1 hour • Cooking : 10 minutes • Difficulty : easy
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Ingredients
- Mackerel: 2 x 300 g
- Old-fashioned mustard: 70 g
- Soft butter: 75 g
- Liquid cream: 30 g
- Chopped herbs: 2 tbsp
- White wine: 1 dL
- Alcohol vinegar: 5 cL
- Carrot: 50 g
- Leeks: 50 g
- Onion: 50g
- Celery stalk: 50 g
- Thyme: 1 branch
- Bay leaf: 1 leaf
- Garlic: 2 cloves
The recipe process
- Fillet the mackerels, remove the bones.
- Pour 1 liter of water, the alcohol vinegar, the white wine and 15 g of coarse salt into a saucepan. Heat up.
- Peel and cut the vegetables quite finely.
- Add the vegetables into the boiling liquid and cook for 10 minutes.
- Place the mackerel fillets in the pan then cook for 10 minutes.
- Drain the mackerel while it is still hot, incorporate the butter in small pieces, the liquid cream, the old-fashioned mustard and the fine herbs with a fork.
- Serve with either fresh bread: traditional baguette, country bread, rye bread, buckwheat bread, or thin slices of freshly toasted bread.
