Brasserie Blanc

Confit de Maquereau (Potted mackerel) Recipe

For the potted mackerel:
170g smoked mackerel fillets, skinned
4tbs melted butter
2tsp lemon juice
Pinch of white pepper
For the horseradish sauce:
2tbs creamed horseradish
60ml crème fraîche
Pinch salt
1tbs cold water
For the garlic croutons:
8 long thin slices of baguette
40ml olive oil
1 clove garlic
To serve:
Small bag of mixed leaves

Confit de Maquereau (Potted mackerel) Recipe

Serves 4

Equipment required: 2 small mixing bowls ; 4 small ramekins ; Small saucepan ; Pastry brush ; Grill pan ; 4 plates

    Potted mackerel:
    1. Your smoked mackerel will have already been gutted and filleted, but check to ensure there are no bones remaining.
    2.  Flake the mackerel fillets into a mixing bowl.
    3. Add lemon juice, half of the melted butter and pepper and mix gently with a fork.
    4. Divide mixture between the four ramekins and press in well.
    5. Top each ramekin with a tablespoon of the remaining melted butter.
    6. Chill until required.
    Horseradish sauce:
    1. Mix all ingredients together in a small mixing bowl.
    2. Chill until required.
    Garlic croutons:
    1. Pre-heat the grill.
    2. Using a pastry brush, paint both sides of the baguette slices with olive oil and place on the grill pan.
    3. Toast the baguette under the grill until golden.
    4. Remove from grill and, while still hot, rub each slice with the garlic clove.
    5. Set aside until required.
    To serve:
    1. Place a ramekin of potted mackerel in the centre of each plate.
    2. Spoon a little of the horseradish cream on the side.
    3. Garnish with the mixed leaves and two croutons per serving.
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