Baked Mackerel à la Meldoise

Preparation :

Having cleaned and then carefully wiped the fresh mackerel, salt and pepper the inside of them and roll them in a dish with a good glass of olive oil in the bottom.
Heat the oven at thermostat 8.

When the oven is hot, place the mackerel on the rack and leave it to brown (10 to 12 minutes).
In the meantime, brown some finely chopped shallot (four or 5) in a knob of butter.
Pour in a dash of vinegar and half a glass of dry white wine.
Blend a large tablespoon of Pommery ® Meaux ® Mustard into this preparation, stirring gently until it is fully blended. 

When the mackerel is ready, cover it with this sauce and sprinkle some chopped parsley on top. ‘Mimosa’ egg (hard-boiled egg ground through the vegetable mill) can be added to the parsley.

Serve with potatoes or the vegetables of your choice.