Wednesday, 21 March 2012

Grilled Mackerel, Creamy Vinaigrette

An unusual combo, creamy sauces and mackerel, but try it.

Ingredients:


Mackerel

White wine vinegar
Water
Dill
Creme fraiche
Mustard

Method:


Remove the innards of the fish, and wash it. Season with salt and pepper. Preheat grill. Put mackerel under grill for 5 minutes or so, then turn it over.

Add about equal parts vinegar and water, and put in plenty of dill (do not chop it up). Heat until it is gently simmering. Remove the dill. Add a fair bit of creme fraiche and stir. Add a small bit of mustard (careful not to overpower the subtle dill flavour with mustard). Heat it gently.

Serve the sauce on the side of the fish. Mackerel has some bones, but it's not difficult to eat. The sauce complements the fleshy fish very well with it's smoky flavours and creaminess countering the fish's salty oiliness.

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