By Keith Floyd
People are a bit snobby about mackerel these days but, quite honestly, a freshly-caught one, swiftly cleaned and cooked, takes a lot of beating. This one is served with a mustard sauce.
With a sharp knife, slash the mackerel on each side, then rub the garlic into the fish. Brush with oil, season with salt and pepper, and wrap each one in foil. Barbecue or grill for about 20 minutes, turning them every 5 minutes or so.
While the fish are cooking, heat the cream in a small pan and add the butter bit by bit, whisking as you do so, which will thicken the cream. Pop in the