Mackerel Fillets with Red Pepper Sauce

Gut the fish, rinse properly and dry with kitchen paper. Sprinkle inside and out with the juice of one lemon and rub with salt. Remove the peel from the shallots and chop them finely. Melt the butter in a shallow ovenproof dish and sauté the shallot cubes in it until translucent. Preheat the stove to 200 °C. Place the mackerel side by side in the mold, sprinkle with freshly ground pepper. Pour beef broth and white wine.

Cover the mold with aluminum foil. Cook the fish for 15 minutes on the middle shelf of the stove. Remove the foil, add the crème fraîche to the mackerel mold. Steam for another 5 min. Strain the stock through a sieve into a small bowl. Add the red peppercorns and boil the liquid to about half.

Whip the yolks with water until creamy. Remove the pot with the pepper sauce from the stove and add the egg yolk foam while stirring. Heat briefly, but do not make in any case. Remove the skin and bones from the mackerel fillets and serve with the sauce. Garnish with herbs if desired.

Serve with parsley potatoes.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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