Mustard-crusted mackerel with caper butter

Serves: 6

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Total Time: 20

Prep Time: 10

Cook Time: 10

• 4 large mackerel, cleaned
• 2 tablespoon(s) mild Dijon mustard
• 2 tablespoon(s) seasoned flour
• 2 tablespoon(s) unsalted butter
• 1 tablespoon(s) diced bacon or raw ham
• 1 tablespoon(s) wine vinegar
• 2 tablespoon(s) rinsed and drained capers
• 1 tablespoon(s) tarragon leaves
• salt and pepper
• To serve
• rocket or watercress

Method

1. Chop the mackerel into thick chunks. Spread the flesh side of each piece with a little mustard, then dust lightly with the seasoned flour.
2. 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.
3. 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.
4. Spoon the sauce round the fish and serve with mustardy salad leaves - watercress or rocket. Good with buttery mash, too.

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