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