Joanne Harris, Fran Warde

Maquereau à la Dijonnaise

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
The French Market
The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

Gleaming, fresh blue mackerel are one of the Atlantic’s greatest treasures, prepared here with young leeks and Dijon mustard for a subtle combination of flavours and textures.

Ingredients

  • 6 mackerel, filleted
  • 2 tbsp Dijon mustard
  • bunch of oregano, chopped

Method

Heat the oven to 200°C/gas 6. Score the skin side of the mackerel fillets with a sharp knife. Turn the fillets over and spread the flesh with the Dijon mustard, then sprinkle with the oregano and season to taste.

Oil a roasting tray and arrange six of the fillets on it, skin-side

Photos