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LEMON AND MUSTARD MACKEREL

LEMON AND MUSTARD MACKEREL


40 g butter or margarine

1 small onion, skinned and finely chopped

75 g fresh breadcrumbs

30 ml (2 level tbsp) mustard seeds

grated rind and juice of 1 lemon

15 ml (1 level tbsp) French mustard

1 egg yolk

salt and pepper

2 mackerel, weighing 350 g cleaned, boned and heads removed

15 ml flour

lemon rind shreds and fresh coriander, to garnish


  1. Heat 15 g butter in a frying pan, add the onion and fry until softened. Remove from the heat and stir in the breadcrumbs, mustard seeds, grated rind of 1 lemon rind, the mustard and egg yolk. Season with salt and pepper.

  2. Press the breadcrumb mixture well into the cavity of the fish, Place in a greased shallow oven proof dish just large enough to hold the mackerel and make deep slashes along each fish.

  3. Dust the mackerel lightly with the flour. Pour over lemon juice and dot with the remaining butter. Cook, uncovered, in the oven at 190°C mark 5 for about 30 minutes. Baste frequently during cooking.

  4. Garnish with lemon rind shreds and coriander before serving.
    Serves 2


LEMON AND MUSTARD MACKEREL

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