Make of mustard recipe for barbecue and oven

Mackerels filled with Dijon mustard, cooking in BBQ with an oven variant. Simple, fast, inexpensive and full of health benefits.

The mackerel is a cheap fish but with a very typical tastejudged a little strong by some sometimes, This recipe helps balance tastes while doing good for health.
Mustard makes the flesh tasty and less dry without keeping its strength. To test.

Information on the mackerel

The mackerel is a very recognizable fish both by its appearance and by its taste.

The mackerel is a small fish from elongated shape with silver gray skin with dark strips and colors that can pull towards the Blues all along its back.
The mackerels that are commonly found on our stalls are generally 20 to 30 cm long.
He is fished in the temperate waters of the Atlantic Ocean and the Mediterranean Sea.

You can eat it whole like here or use the nets To make rillettes, I prepare mackerel rillettes quite often as an aperitif, asking my fishmonger to lift the nets. It is much faster than cooking them whole and recovering the flesh because the mackerel is a fish that has a lot of small edges.

The health benefits of the mackerel

The mackerel is A fatty fish (with +/- 13 to 15gr of lipids per 100 gr) very rich in essential fatty acids that the body cannot make.

It is extremely Rich in omega-3 which plays a crucial role in human metabolism (promoting the proper functioning of the cardio vascular system and the immune system, the brain and the eyes as well as a natural anti-inflammatory)

The mackerel is a important source of minerals and trace elements Like phosphorus, magnesium, iodine, zinc, selenium and iron (good for the health of bones, teeth and tissue regeneration, a powerful antioxidant).
Its vitamin of helps to fix calcium, it also contains other vitamins of group B (B2, B3, B5, B6, B12) and vitamin E.

The mackerel is Quite rich with 193 calories per 100 gr. Rich in calories but a fish that contains good fat, healthy and rassasiant.

Only two ingredients: mackerel and mustard

This recipe is really not expensive because it contains only two ingredients and because thee mackerel is really cheap. Choose it freshly from your fishmonger.

For mustard, Dijon mustard here are used. No need to choose old -fashioned mustard or scented mustard But you can test by varying the pleasures. For example, a tarragon mustard would go very well for this recipe.
Here we use a large amount of mustard, about 2 tablespoons per mackerelthe idea is to completely fill their belly.
Do not be afraid that the result is too strong in the mouth with such a large amount of mustard. As with my dumb fillet with mustard, the mustard strength tends to decrease during cooking.

Cooking on the barbecue des Macquereaux

First you will have asked your fishmonger to carefully empty the fish. If you are used to it, do it yourself.
No need to cut your head or tail.

Very generously garnish the inside of the Dijon mustard fishor about two tablespoons in each mackerel.
Let stand two hours in the fridge To give time to the mustard flavors to spread.

The time for cooking comes. Turn on your barbecue as you would bbq. Place the fish on the barbecue grid, ideally a sandwich grid which will allow you to return the mackerels halfway through cooking more easily.

When the BBQ is hot, Cooked 5 to 10 minutes on each side depending on the size of the fish.
The mackerel is cooked when its flesh becomes white and opaque.

That’s it. Only 2 ingredients, 2 hours of rest and then an ultra easy and fast cooking on the barbecue.

Variant of this oven recipe

You can completely make this recipe throughout the year by cooking your mackerel with mustard in the oven.

Two options that I stall you in the recipe sheet:

• You can Put them such that prepared in this recipe in aluminum or parchment paper papillotes.
• Or put them in a dish with a background of the lemon juice, a drizzle of olive oil, possibly white wineAnd optional minced onions, herbs, tomatoes …

Cook for about fifteen minutes at 180 ° C, return halfway through cooking and above all Adapt the cooking time to the size of your fish whole.
I will soon offer you another recipe for mackerel nets with a meat mustard in the oven is quite nice too.

With what to serve these mustard mackerels

This recipe gives a very fragrant mackerel but if your barbecue fire has been a bit strong, you may have a slightly dry pulpit.
Also, in addition to the recommended soft cooking, I advise you to serve these mustard mackerels with:

• either sauce vegetables Like a good and generous ratatouille, cream mushrooms …,
• either prepare a small sauce To go with it.
  You can make an SAlsa with tomato, onion, fresh herbs, drizzle of olive oil and why not fruit (mango, passion fruit, fishing …).
  Another solution is to do a blanc sauce A bit like a tzatzíki or with a little lemon, spices or old -fashioned mustard … which will perfume the sauce without having a too significant taste.

If you liked this recipe, that you discovered the flavors of Mustard cooking And since the strength of mustard reduces a lot to cooking, so I encourage you to test my cute mustard pork net, very largely brushed with dijon mustard and coconut cooked. A delight that I make and redone very often.