Poached Mackerel with Mushroom and Fennel Sauce
This very gentle but flavoursome sauce complements this lovely fish, the great flavour of fennel with the light mushroom touch makes the mackerel shine like a torch from beneath.
To experience these great flavours you will need;
2 - whole mackerel
For the sauce;
100 Gm – Closed Cup Mushrooms (finely chopped)
1 teaspoon – Dried Parsley
½ teaspoon – Fennel seeds (crushed)
1 desertspoon – Plain Flour
150 Ml –Milk
Salt and Freshly Ground Black Pepper
First of all I am going to show you how to clean and fillet the mackerel ready for poaching.
Use a small sharp knife to pierce the underside just below the head.
Cut all along the belly to the tail.
Clean out the insides and wash well with cold water.
Now cut down behind the fin closest to the head.
Turn the knife and cut toward the tail as close to the backbone as you can and repeat on the other side.
Melt the butter in a frying pan and add the mushrooms, parsley and fennel, cook on a medium heat for 5 minutes.
Sprinkle over the flour to make a dry paste.
Add the milk 50 Ml at a time stirring as you go, season to taste and simmer on a low heat while you poach the fish.
Boil some lightly salted water in a saucepan, then turn down to a simmer and put in the fillets of mackerel let them poach for 5 minutes.
Serve with mushrooms and rice or vegetables.