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    • Mackerel with Mustard Sauce

    Mackerel with Mustard Sauce

    Mark Sharron
    Easy
    30 minutes
    02-Apr

    Mackerel with Mustard Sauce is a delicious dish that is easy to make and packs a flavorful punch. This recipe is a great way to enjoy mackerel, a nutrient-rich fish packed with healthy omega-3 fatty acids. The mustard sauce is creamy and tangy, and the lemon juice adds a bright, acidic note. The parsley garnish adds a fresh pop of flavour. This dish is an excellent protein source and will surely please any seafood lover.

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    Ingredients

    • 4 mackerel fillets
    • 2 tablespoons of butter
    • 2 tablespoons of Dijon mustard
    • 2 tablespoons of white wine
    • 2 tablespoons of lemon juice
    • 2 tablespoons of chopped fresh parsley
    • Salt and pepper to taste

    Method

    • Step-by-step Method for Mackerel with Mustard Sauce
    • Pat the mackerel fillets dry with paper towels
    • Season mackerel fillets evenly with salt and pepper on both sides
    • Chop fresh parsley finely and set aside for garnish
    • Prepare a small bowl with the Dijon mustard, white wine, and lemon juice, mixing to combine into a smooth sauce base
    • Heat a nonstick or stainless-steel skillet over medium-high heat
    • Add 1 tablespoon of butter to the hot pan and let it melt, swirling to coat the surface
    • Place the mackerel fillets skin-side down in the pan, leaving space between each fillet
    • Cook mackerel for 2-3 minutes without moving, until the skin is crisp and the fillets are mostly opaque
    • Flip fillets gently; cook another 1-2 minutes on the second side, until just cooked through
    • Remove cooked fillets to a warm plate and tent loosely with foil to rest
    • Lower heat to medium and add remaining 1 tablespoon of butter to the same pan
    • Once butter is melted and foaming, pour mustard, wine, and lemon juice mixture into the pan
    • Stir sauce mixture, scraping any browned bits from the pan bottom for added flavor
    • Simmer sauce for 1-2 minutes until slightly thickened and emulsified
    • Taste sauce and adjust salt and pepper as needed
    • Return mackerel briefly to the pan to coat with sauce, then transfer to serving plates
    • Spoon additional mustard sauce over fillets as desired
    • Garnish each plated fillet with chopped fresh parsley
    • Suggestion: Serve hot, optionally accompanied by a simple green salad or steamed vegetables to complement flavors and balance nutrition
    • For presentation, arrange fillets slightly overlapping with sauce artfully drizzled, and a lemon wedge if available