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Le Chaudron recipe
Maquereau au four à la moutarde
Baked mackerel with mustard
⏱ 30 minServes 4Easy300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4mackerel, gutted
2 tbspwhole-grain mustard
1lemon
1 tbspolive oil
3 stalksthyme
1 pinchsalt
1grind of pepper
- 4 mackerel, gutted
- 2 tbsp whole-grain mustard
- 1 lemon
- 1 tbsp olive oil
- 3 stalks thyme
- 1 pinch salt
- 1 grind of pepper
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.
02 — Equipment
03 — Method
- Preheat the oven to 190 °C (375 °F) and line the dish with parchment paper so the fish don't stick.
- Rinse the mackerel in cold water, pat dry and make two light slashes on each side.
- Mix the whole-grain mustard with the olive oil and a little lemon juice.
- Brush the mackerel generously inside and out with the mustard mixture, then season with salt and pepper.
- Put the fish in the dish, scatter the thyme over and bake 20 min until the flesh is firm.
- Take out of the oven, spoon over the cooking juices and serve with lemon wedges.
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