Wednesday, November 24, 2010


serves two

For the mackerel and spinach
2 mackerel fillets
salt and pepper
4 slices unsmoked streaky bacon
20 grams sage leaves
1 tablespoon olive oil
50 grams butter
400 grams spinach
sea salt

For the sauce
25 grams butter
1 shallot, finely chopped
1 tablespoon white wine vinegar
1 small glass of white wine
1 teaspoon coarse grain mustard
1 teaspoon Dijon mustard
100 ml double cream

Remove the top part of the bone from the mackerel and season inside with salt and pepper. Wrap the mackerel in the bacon and sage leaves, overlapping as you go.

Lay the mackerel in a baking tray with the olive oil and 25g of butter, and roast in the oven at 200°C for 10 -15 minutes until golden.

Meanwhile melt another 25g of butter in a pan over a high heat. Add the spinach and sautée for about 1 minute until wilted and tender. Drain in a colander before serving.

For the sauce melt another 25g of butter in a pan and sweat the shallot until soft. Add the white wine vinegar, bring to the boil, and reduce for a couple of minutes. Add the white wine, bring back to the boil, and reduce again by a third (about 6-7 minutes). Then add the double cream and bring to the boil. Stir in the mustard and season to taste.

Serve the mackerel with the spinach and mustard sauce.

bacon recipe courtesy of: Matt Tebbutt, The Foxhunter, Nantyderry, Abergavenny, Monmouthshire NP7 9DN Wales | LifeStyle FOOD

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