Ingredients to make Mackerel fillets with mustard sauce:
- 6 mackerel serving
- 1 tablespoon of flour
- 1/2 liter of cold milk
- 20 grams of butter
- 1 tablespoon of fine oil
- 3 tablespoons dark mustard
- The juice of 1/2 lemon
- 1 tablespoon chopped parsley
- 40 grams of butter
- salted
How to make Mackerel Fillets with Mustard Sauce:
- In the fishmonger they are ordered to be emptied, the head removed and cut into two fillets, removing the central spine from the mackerel.
- They are washed afterwards and dried very well with a clean cloth.
- They are placed in a besuguera so that the fillets do not ride on top of each other.
- In a skillet, melt the butter with the oil.
- Once melted
- The flour is added.
- Stir with a wooden spoon.
- And then, little by little, add the cold milk while stirring.
- Cook the béchamel for about 10 minutes and then add the mustard, off the heat, and the lemon juice.
- It is tested for salt.
- If necessary, it is rectified, but with mustard it is easy to have to salt very little.
- This sauce is poured over the mackerel fillets.
- Sprinkle the parsley and add the bits of butter.
- Bake in a medium oven for 25 to 30 minutes.
- They are then served at their source.