Mackerel Fillets with Maille Mustard and Parsley Crust
The fresh flavour of this oily fish, complemented by fragrant saffron and the spicy addition of Maille’s tangy red pepper and Espelette mustard make this an ideal dish for summer dining
- 500g Desiree potatoes, peeled
- 6 large or 12 small mackerel fillets
- 1x 108g jar of Maille mustard with red and green peppers, white wine and a touch of Espelette chili
- 250g pieces of white sliced bread (or 10 to 12 slices without the crust)
- 4 garlic cloves, finely sliced
- 10 tbsp finely chopped parsley
- 1tsp paprika
- 100ml Olive Oil
- Small glass of hot milk infused with 2 generous pinches of saffron
- Salt and pepper
Preheat the oven to 220°C, fan oven 200°C, Gas Mark 6.
Cook the potatoes in lightly salted boiling water until tender.
Meanwhile, make 4 light incisions on the skin of the mackerel. Season with salt and pepper on the flesh side.
For the crust, place the Maille mustard with red and green peppers, white wine and a touch of Espelette chili, bread, garlic, parsley, paprika and Olive Oil in a food processor. Season, then process to a coarse texture.
Arrange the mackerel fillets on a lightly oiled baking tray, flesh side up. Arrange the crumb mixture on top of the mackerel fillets. Place the tray in the oven. It will only take 6-8 minutes to cook the fish and form a crust.
When the potatoes are cooked, drain in a colander and place back in the pan and mash or pass through a vegetable mouli. Add the saffron-infused milk and a drizzle of olive oil. Mix well and keep hot.
Serve the mackerel and saffron potatoes with lightly cooked green vegetables, such as broccoli or green beans.
Salmon is a great alternative to mackerel in this dish. Make sure the salmon fillets are sliced thinly (about 2cm thick).
Rice milk can be used instead of cow’s milk if you prefer.