Dill, which is an annual herb, is particularly good with mackerel. One wouldn’t normally think of cream with an oily fish but this combination is surprisingly delicious and very fast to cook.
Gut the mackerel, fillet carefully, wash and dry well. Season with salt and freshly ground pepper. Melt the butter in a frying pan, fry the mackerel fillets flesh side down until golden brown, turn over on to the skin side, add the cream and freshly chopped dill. Simmer gently for 3 or 4 minutes or until the mackerel is cooked, taste the sauce and serve immediately.
© 2001 Darina Allen. All rights reserved.