Grilled Mackerel with Choûcroute, Bacon and Mustard Sauce

Name: Grilled Mackerel with Choûcroute, Bacon and Mustard Sauce
Yield: Serves 4
Cuisine: British
Ingredients: lemon juice; salt and pepper; 100 g pancetta or smoked bacon, diced; olive oil; salt and pepper; 4 mackerel, left whole, gutted, heads removed, fins off, rinsed; 1 garlic clove, peeled and crushed; a few springs of fresh thyme; 100 g pancetta or smoked bacon, diced; 1 tbsp duck fat; 500 g choûcroute; 1 bottle lager; 2 bay leaves; a few juniper berries; 25 g unsalted butter; 1 tbsp white wine vinegar; 1 tbsp finely chopped fresh parsley; 1 banana shallot, peeled and finely chopped; 1 tsp coarse-grain mustard; 1 tsp Dijon mustard; 125 ml white wine; 100 ml double cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

Don’t be scared of choûcroute, it has a beautifully delicate sour flavour, which goes perfectly with bacon and is ideal to balance the richness of the mackerel.

Ingredients

4 mackerel, left whole, gutted, heads removed, fins off, rinsed
salt and pepper
lemon juice
olive oil

Europe
United Kingdom
Sauce
Main course
Spring
Summer
May
June

Method

Preheat the grill to the highest temperature.

Fry off the pancetta in the duck fat until coloured. Add the garlic, thyme, bay leaves and juniper berries, sauté for a few minutes and then add the choûcroute. Pour in the lager, reduce and simmer the choûcroute for 10 minutes or s