Michel Roux Jr's Normandy-style roast mackerel recipe Recipe

Name: Michel Roux Jr's Normandy-style roast mackerel recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 mackerel, about 300g each; 2 tbsp Dijon mustard; 2 tbsp vegetable oil; 1 pinch salt and pepper; 4 apples, Russet or Cox; 2 shallots, peeled and sliced; 6 white button mushrooms, washed and sliced; 1 tbsp butter; 250 ml (8.8fl oz) dry cider; 125 ml (4.4fl oz) creme fraiche

Servings: persons

4 mackerel, about 300g each
2 tbsp Dijon mustard
2 tbsp vegetable oil
1 pinch salt and pepper
4 apples, Russet or Cox
2 shallots, peeled and sliced
6 white button mushrooms, washed and sliced
1 tbsp butter
250 ml (8.8fl oz) dry cider
125 ml (4.4fl oz) creme fraiche

1
Ask your fishmonger to gut and remove the heads of the mackerel for you.
2
Slash across the flesh on both sides 4 times and brush each fish with the mustard.
3
Preheat the oven to 220 degrees C. On top of the stove, heat a non-stick fish pan or roasting tray big enough for the fish.
4
Add the oil and when its smoking hot, gently place the fish in the pan.
5
Lightly season and cook for a couple of minutes.
6
Turn when nicely browned and cook for a couple of minutes more.
7
Place in the hot oven for a further 4 minutes.
8
Cut the apples into wedges, then turn or give them a spherical shape.
9
Keep the trimmings.
10
When the fish is cooked, remove from the pan and set aside in a warm place.
11
Return the pan to the top of the stove and sweat the shallots, apple trimmings and mushrooms with a knob of fresh butter for 2-3 minutes.
12
Stir well, pour on the cider and reduce by half.
13
Add the creme fraiche and again reduce by half.
14
Check the seasoning, then press the sauce through a fine sieve.
15
Pan fry the apple wedges in the remaining butter until golden and cooked.
16
Serve with the mackerel and a drizzle of the sauce.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 mackerel, about 300g each, 2 tbsp Dijon mustard, 2 tbsp vegetable oil, 1 pinch salt and pepper, and more.

Yes, Michel Roux Jr's Normandy-style roast mackerel recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Michel Roux Jr's Normandy-style roast mackerel recipe

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