Monday, 1 July 2013

Mackerel with Dijon Mustard

My wife is very fussy about fish bones so I can't do whole mackerel.
With this, I filleted them and then ran a knife down the edge of the pin bones to remove them all and leave the fillets cut in 2 lengthways.
I seasoned the fillets and lightly coated them with dijon and then floured them.
Pan fried and served with creme fraiche with capers, fennel frond, red onion and chives with a salsa and french green beans...and saute potatoes.

No complaints about bones!

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