Mackerel is an oily fish that is enhanced by the spice of the mustard and the sweet and sour apple.
4 mackerel, about 300g each
2 tbsp Dijon mustard
2 tbsp vegetable oil
Salt and pepper
4 apples, Russet or Cox
2 shallots, peeled and sliced
6 white button mushrooms, washed and sliced
1 tbsp butter
250ml dry cider
125ml crème fraîche
- 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.
My Bordeaux Wine Pick: Graves
Dry white Bordeaux wines blended from Sauvignon Blanc and Semillon are crisp, dry with plenty of citrus fruit. With roast mackerel I would recommend a white from the Graves appellation, almost always aged in oak, the toasty, smoky notes of this wine will balance the wonderful flavours of this magnificent fish perfectly!