Piquant Mackerel

A good lemon squeezer is a useful kitchen utensil. Decide which type you prefer and invest in a sturdy one.This is a great alternative to Trout with Almonds.


  • 4 mackerel, halved and filtered
  • 1 tbsp oil
  • salt and pepper
  • juice of 1 lemon
  • 25 g butter or margarine
  • 25 g plain flour
  • 300 ml milk
  • 2 tsp mustard powder
  • 1 tsp white wine vinegar
  • 1 tsp honey
  • 1 tbsp chopped parsley


  • sprigs of flat-leaved parsley
  • lemon slices
  • lime slices

Cooking Process

  1. Place the mackerel fillets on a sheet of greased foil and brush with the oil.
  2. Season generously with salt and pepper , sprinkle over the lemon juice.
  3. Fold the fillets into little parcels, wrap them securely in the foil.
  4. Cook in a steamer for 20-25 minutes.
  5. Meanwhile , melt the butter or margarine over a gentle heat, add the flour then gradually add the milk, stirring continuously.
  6. Bring the sauce to the boil, reduce the heat, add the remaining ingredients, season to taste and simmer for 2 minutes.
  7. Unwrap the fish and transfer to a serving dish, reserving the cooking liquor. Keep the fish warm.
  8. Add the cooking liquor to the sauce and simmer for a further few minutes, then pour over the mackerel.
  9. Garnish with parsley sprigs and halved slices of lemon and lime.

Piquant Mackerel

Bon Apetite!

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Piquant Mackerel