Maquereau à la Dijonnaise


Preparation info

  • Serves


    • Difficulty


    • 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.


  • 6 mackerel, filleted
  • 2 tbsp Dijon mustard
  • bunch of oregano, chopped
  • sea salt
  • freshly ground black pepper
  • olive oil for drizzling
  • 2 young leeks
  • 1 tsp coriander seeds, crushed


    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 down. Trim and slice the leeks very finely and place on the six fillets. Sprinkle with the coriander seeds, season again, then place a fillet on top of each one, making a sandwich. Drizzle with a little olive oil and roast in the top of the oven for 12 minutes.