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Mustard-crusted mackerel with caper butter
Ingredients
4 large mackerel, cleaned
2 tablespoons mild Dijon mustard
2 tablespoons seasoned flour
2 tablespoons unsalted butter
1 tablespoon diced bacon or raw ham
1 tablespoon wine vinegar
2 tablespoons rinsed and drained capers
1 tablespoon tarragon leaves
salt and pepper
To serve
rocket or watercress
Mackerel is a robust, meaty fish which is more than capable of holding its own against strong flavours such as mustard and capers.
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Method
Chop the mackerel into thick chunks. Spread the flesh side of each piece with a little mustard, then dust lightly with the seasoned flour.
Melt half the butter in a frying pan and fry the chunks, turning them gently until the flesh feels firm - 3-4 minutes - and is lightly browned on all sides. Remove and reserve.
Reheat the pan with the bacon and let it brown a little. Add the vinegar and the rest of the mustard and bubble up, scraping in all the sticky brown bits. Add the capers and tarragon, dilute with 3-4 spoonfuls of water and bubble up again. Add the remaining butter, chopped into little bits, and bubble up again, forking till the sauce thickens - a minute or two. Season.
Spoon the sauce round the fish and serve with mustardy salad leaves - watercress or rocket. Good with buttery mash, too.
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