Mackerel with mustard toasts - country cooking
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Mayonnaise |
| 1 | tablespoon | Coarse-grained prepared mustard |
| 16 | Baby carrots, preferably with green tops, | |
| 4 | cups | Lightly salted fish stock or 2 extra-large fish bouillon cubes dissolved in 4 C water |
| 1 | tablespoon | Chopped fresh dill |
| Salt | ||
| 1 | pounds | Mackerel fillets |
| 1 | teaspoon | Olive oil |
| 8 | Green onions | |
| 8 | Celery leaves or sprigs flat-leaf Italian parsley | |
| 8 | Diagonal slices small French bread | |
Directions
1. In small bowl, stir together mayonnaise and mustard until blended; refrigerate until step 4.
2. Trim carrot tops, leaving about inch of green intact; cut carrots lengthwise in half. In heavy 2-quart saucepan, combine stock, carrot halves, and dill; heat to simmering, then cover and cook over very low heat while preparing mackerel.
3. Lightly salt the skin side of mackerel fillets. Cut fillets crosswise into ¼-inch wide strips. In large skillet, heat oil over medium-high heat. Place mackerel strips, skin-side down, in hot skillet and cook 2 minutes or until skin crisps, Turn strips over and cook just until done-about 1 minute. Transfer cooked mackerel to 4 soup plates or soup tureen.
4. Trim half of green part of onions and discard or reserve for another use. Add remaining green onions and celery leaves to stock and cook just until onions are crisp-tender. Meanwhile, toast bread slices and spread each with mustard-mayonnaise mixture.
5. To serve, ladle fish stock with carrots, onions, and celery leaves over mackerel pieces in soup plates. Serve with mustard toasts.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary