Mackerel, smoky bacon and spinach compliment each other beautifully in this really delicious dish. A dinner party winner and easy to pull off.
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.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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