Michel Roux Jr's Normandy-style roast mackerel recipe
Mackerel is an oily fish that is enhanced by the spice of the mustard and the sweet and sour apple.
Ingredients
- 4 mackerel, about 300g each
- 2 tbsp Dijon mustard
- 2 tbsp vegetable oil
- 1 pinch salt and pepper
- 4 apples, Russet or Cox
- 2 shallots, peeled and sliced
- 6 white button mushrooms, washed and sliced
- 1 tbsp butter
- 250 ml dry cider
- 125 ml crème fraîche
- 4 mackerel, about 300g each
- 2 tbsp Dijon mustard
- 2 tbsp vegetable oil
- 1 pinch salt and pepper
- 4 apples, Russet or Cox
- 2 shallots, peeled and sliced
- 6 white button mushrooms, washed and sliced
- 1 tbsp butter
- 8.8 fl oz dry cider
- 4.4 fl oz crème fraîche
- 4 mackerel, about 300g each
- 2 tbsp Dijon mustard
- 2 tbsp vegetable oil
- 1 pinch salt and pepper
- 4 apples, Russet or Cox
- 2 shallots, peeled and sliced
- 6 white button mushrooms, washed and sliced
- 1 tbsp butter
- 1.1 cups dry cider
- 0.5 cup crème fraîche
Details
- Cuisine: French
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Ask your fishmonger to gut and remove the heads of the mackerel for you.
- Slash across the flesh on both sides 4 times and brush each fish with the mustard.
- Preheat the oven to 220ºC. On top of the stove, heat a non-stick fish pan or roasting tray big enough for the fish. Add the oil and when it’s smoking hot, gently place the fish in the pan. Lightly season and cook for a couple of minutes. Turn when nicely browned and cook for a couple of minutes more.
- Place in the hot oven for a further 4 minutes.
- Cut the apples into wedges, then ‘turn’ or give them a spherical shape. Keep the trimmings. When the fish is cooked, remove from the pan and set aside in a warm place.
- Return the pan to the top of the stove and sweat the shallots, apple trimmings and mushrooms with a knob of fresh butter for 2-3 minutes. Stir well, pour on the cider and reduce by half. Add the crème fraîche and again reduce by half. Check the seasoning, then press the sauce through a fine sieve.
- Pan fry the apple wedges in the remaining butter until golden and cooked. Serve with the mackerel and a drizzle of the sauce.
Recipe taken from The Everyday Roux guide in association with the Council of Bordeaux Wines
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