Serves: 4 people • Prep: 1 hour, but prepare the day before for a well-flavoured, cold mackerel • Cooking: 10 minutes • Difficulty: easy
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Ingredients
- Mackerel: 4 x 300G
- White wine: 1 dl
- Spirit vinegar: 5 cl
- Carrot: 50 g
- Leeks: 50 g
- Onion: 50g
- Celery stalk: 50 g
- Thyme: 1 sprig
- Bay leaf: 1 leaf
- Garlic: 2 cloves
- Moutarde de Meaux® Pommery®: 30 g
Method: Mackerel with white wine and wholegrain mustard
- Fillet the mackerel, remove the bones then lay them flat on a tray.
For the court bouillon:
- Pour 1 litre of water, the spirit vinegar, the white wine and 15 g of coarse salt into a saucepan. Heat up.
- Peel and cut the vegetables fairly finely and neatly so they can be used afterwards to decorate and garnish this starter.
- Add the vegetables to the boiling liquid and cook for 10 minutes. Pour the liquid and vegetables over the mackerel fillets.
- Leave to cool like this until the next day. Take 150 g of the cold court bouillon and mix with the wholegrain mustard.
- Arrange the mackerel fillets in a deep plate, pour the court bouillon/mustard mixture over them and arrange the vegetables harmoniously.
