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Le Chaudron recipe
Maquereaux à la moutarde
Mackerel with mustard sauce
⏱ 30 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
8mackerel fillets
4 tbspwhole-grain mustard
200 ml (¾ cup)heavy cream
2shallots, chopped
100 ml (½ cup)dry white wine
1bunch flat-leaf parsley, chopped
- 8 mackerel fillets
- 4 tbsp whole-grain mustard
- 200 ml (¾ cup) heavy cream
- 2 shallots, chopped
- 100 ml (½ cup) dry white wine
- 1 bunch flat-leaf parsley, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the shallots for 3 minutes.
- Deglaze with the white wine, stir in the cream and mustard and simmer 5 minutes.
- Brush the fillets with mustard and place in a baking dish.
- Cover with the sauce.
- Bake at 190°C (375°F) for 15 minutes.
- Sprinkle with parsley and serve with steamed potatoes.
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