Dijon mackerel fillets

Ingredients

• vegetable oil - 2 tbsp.
• Dijon mustard to taste
• 8 mackerel (mackerel) fillets, 200–250 g each
• flour - 1 tbsp.
• 2 tsp white mustard seeds
• bulbs are small
• butter - 1 tsp
• 1 cup fish fumet (reduced broth)
• 1 glass of dry white wine
• 1 bouquet garni (2 sprigs of parsley, 1 sprig of thyme, 2 bay leaves)
• salt
• lemon slices and parsley

Cooking

Step 1

Salt, pepper and roll the fillets in mustard seeds. Peel the onion, chop finely.

Step 2

Heat vegetable oil in a saucepan and fry the onion until soft. Add flour and stir well. Pour in the fume and wine, stir well. Add the bouquet garni and cook, stirring, for 10 minutes.

Step 3

Lubricate the refractory form with butter, spread the mackerel fillet and pour over the sauce. Bake in an oven preheated to 200ºС for 15 minutes. Then take out the fish and transfer to a warmed dish.

Step 4

Remove the bunch of garni from the remaining sauce, season with mustard, salt, pepper and pour the sauce over the fish. Garnish with lemon slices and parsley.