INGREDIENTS (for 2 persons)

  • 4 fillets of mackerel (two per person.) Have the fishmonger keep the skin on the fish.
  • ½ pint dry white wine
  • ¼ pint water,
  • 1 medium onion
  • A sprig or two of fennel
  • 1 lemon
  • 1 chopped peeled carrot
  • 2 bay leaves – fresh for preference, dried otherwise
  • Salt
  • 2 teaspoons Dijon mustard
  • Chopped flat leaf parsely


Peel onion, cut into thin slices, reserve. Cut thin slices from half the lemon, from the other half remove the rind. Cut around 15 very thin slices from the carrot.

Boil up wine, water, half the onion slices, fennel, lemon rind, peppercorns, bay leaves and a pinch of salt. Simmer for 10 minutes, cool and strain.

Add the thinly sliced carrot and the rest of the thinly sliced onion and gently poach the mackerel fillets in this liquid for 6-8 minutes. Cool, strain and reserve half the stock which you will mix with the mustard.

Spoon this over the cooled mackerel fillets and chill well before serving sprinkled with parsley and a few lemon slices. With dry white wine such as Chablis or Muscadet-sur-Lie you will be in fish heaven.