Baked Mackerel In Mustard Scallion Sauce Food

SCALLIONS WITH MUSTARD SAUCE

Steps:

• Heat the butter in large skillet over medium heat.
• Saute celery and carrot until lightly browned, and soft, about 15 minutes.
• Add the chicken stock, thyme, and bay leaf.
• Simmer all, covered, for 15 minutes.
• Add scallions and simmer uncovered for 5 minutes--do not overcook.
• Remove scallions with a slotted spoon and set aside.
• Strain the liquid in a fine sieve, discard the solids, and return 1/2 cup of liquid to the skillet.
• Stir in cream and mustard and simmer uncovered, stirring occasionally, until the liquid has reduced to about one third, about 10 minutes.
• Season with salt and pepper to taste, and return the scallions to the skillet long enough to heat them through, about 1 minute.
• Serve immediately.

MACKEREL FILLETS SIMMERED IN SOY SAUCE

Steps:

• In a 12-inch skillet with a cover, mix together all ingredients except fish, rice and scallions. Add 1/2 cup water. Bring to a boil and simmer over medium heat for about 5 minutes, uncovered.
• Add fish skin-side down and simmer until cooked through, 7 to 10 minutes. (You can hasten cooking a bit by covering pan, but it is not necessary.) Spoon a fillet and some sauce onto a mound of white rice; garnish and serve.

ROASTED MACKEREL WITH GARLIC AND PAPRIKA

Steps:

• 1. Preheat the oven to 400°F.
• 2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
• 3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.
• 4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
• 5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.
• 6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.