Recipe Mackerel fish pie

To prepare this dish

Ingredient list

Mackerel

1 kg mackerel fillets
10 g traditional wholegrain mustard
5 g moutarde classique
150 g
5 g garlic
75 g oignons émincés
10 g white vinegar
50 g white wine
15 g olive oil
salt and pepper

Potato purée

500 g pommes de terre bintje
120 g
milk

Mustard sauce

300 g
10 g moutarde classique
40 g traditional wholegrain mustard

Presentation

rocket salad
cherry tomatoes
vinaigrette
sauce moutarde

The recipe,
step by step

1. 1

   Mackerel

   Place the mackerel fillets into a dish. Add the olive oil, white wine, vinegar, sliced onions and garlic. Season with salt and pepper. Bake in the oven at
   80°C (176°F) for 15 minutes.
   Flake the mackerel. Soften the cream cheese with the milk and the cream.
   Combine with the mackerel then add the mustards. Season with salt and pepper.
   Chef's tip

   Déclinaisons : Remplacez la lisette par du cabillaud, du merlu, du mulet ou de la dorade.

2. 2

   Potato purée

   Peel and wash the potatoes. Cut into pieces and cook in water. Drain.
   Add the butter and crush with a fork. Add the milk until of the desired consistency.
   Chef's tip

   Déclinaisons : A la place de la purée de pomme de terre, osez la purée de patate douce.

3. 3

   Mustard sauce

   Combine all the ingredients. Heat without bringing to the boil.
   Keep the sauce warm over a bain-marie.
4. 4

   Presentation

   Spoon 100 g of mackerel per serving into a rectangular pastry cutter. Pipe dots of purée on top.
   Just before serving, re-heat in a combi-oven. Add the mustard sauce, seasoned salad and cherry tomatoes.
   Chef's tip

   Gain de temps : Vous pouvez préparer l’ensemble du plat à l’avance et simplement le réchauffer au four mixte au moment du service.

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