Mackerel in mustard sauce – 4 festive recipes

Cooking: 35 minutes

Baked mackerel with mustard is a simple but original fish dish. If you want to have a fishing day, then mackerel is the best choice for this purpose.

Mustard sauce can be prepared in a matter of minutes, marinate the fish for a short time and bake in the oven. The marinade requires mustard, mayonnaise and soy sauce.

These products go well with mackerel, and the fish turns out simply magical. There is no need to use salt, because soy sauce is salty in itself and salt will simply be unnecessary.

Preparing the fish

To bake, mackerel must be thawed at room temperature, then the head, tail, and fins must be cut off. Next you need to clean the fish, remove the entrails and remove the black film on the belly. Rinse the fish and wipe with napkins to remove drops of water. Now the fish is ready for marinating and baking.

Cooking principles

Mackerel is perfectly baked in the oven, so that the fish turns out golden brown, do not cover it with foil. The fish covered with foil will appear as if it has been steamed and will not have such a ruddy color.

The result will be delicious and unusual mackerel, which, I am sure, will often appear in your kitchen as lunch or dinner.

If you bake mackerel in foil, you will also get a wonderful fish dish.

Mackerel in mustard sauce in the oven

Monday, September 17, 2021

Mackerel baked in the oven is one of the most popular recipes with this delicious fish. Today I suggest trying another wonderful option - baking it with onions in mustard sauce. Everything will be simple, and the result will be very tasty mackerel at home.

You can safely change the amount of onions, mustard and soy sauce to your taste. The fat content of sour cream is not very important in this recipe, so it can be completely different (I use 20%).

Mackerel fish cooked with sour cream

Number of servings: 1-2

• Mackerel - 1-2 pieces
• Lemon - 1 pc.
• Sour cream - 1 tbsp. spoon
• Salt - to taste
• Black and white pepper - to taste
• Green onion - 1 bunch
• Dill or parsley - 1 bunch

This recipe is no less easy to prepare than fish with mustard, and the taste will be more delicate.

1. Turn on the oven to heat up, clean the fish from the tail, head and fin.
2. Rub with salt and pepper. Slice the lemon and squeeze the juice out of it.
3. Sprinkle the fish with lemon juice, let it marinate, and cut into portions.
4. Place the onion and lemon on a baking sheet.
5. Coat the fish with sour cream and place on lemon. Pour in the remaining sour cream.
6. Assemble the pieces into a whole fish.
7. Bake until done.
8. A potato side dish is ideal for this dish.

With this dish you can welcome guests well and be known as an excellent hostess. Let's look at the last recipe for today, this is mackerel baked in foil. This recipe is very simple and delicious at the same time. And here are its cooking stages:

Cooking step by step:

To prepare this simple and tasty second course, we will need the following ingredients: mackerel, sour cream, onions, soy sauce and table mustard.

First, we’ll make a sauce in which we marinate, and then bake the mackerel in the oven. Place 3 tablespoons of sour cream, 2 tablespoons of mustard and 1 tablespoon of soy sauce in a bowl.

Mix everything thoroughly - the mustard sauce is ready.

Let's move on to cutting the fish (I have three fairly large mackerel). For this dish I use fresh frozen mackerel, since fresh fish cannot be found in Belarus. Let the fish thaw overnight in the refrigerator, then cut off its head and tail. We cut off the fins using kitchen scissors, but this is not necessary. Then we make a shallow longitudinal cut along the abdomen and carefully remove the insides. By the way, it is most convenient and easiest to gut slightly frozen mackerel, then the intestines are removed in one piece and are not smeared on the inside of the carcass.

We wash the cut mackerel carcass under cold running water, carefully removing the black inner film and clots of dried blood along the spine. Then, using paper napkins or a towel, wipe the fish dry and cut crosswise into 4-5 portions.

In this way we will prepare all three fish. Place the pieces in a large bowl.

Step by step

1. Mackerel is one of the most delicious and healthy fish. There are a huge number of recipes for its preparation. Just recently I learned another recipe for marinating this fish. It turned out much tastier than what is sold. You can marinate mackerel in a very short time. I offer you a recipe using dry mustard, which makes the taste of mackerel very piquant and interesting. To implement this recipe, we need two mackerel fish, peppercorns, bay leaves, salt, sugar, vinegar, dry mustard, water, dill, sunflower oil. First you need to cook the fish - it needs to be slightly defrosted, but not completely. Next we need to clean it, cut off the head, fins, tail, clean the abdomen and rinse very thoroughly and well under running water.
2. Next you need to cut into portions 2.5 centimeters thick. Place the mackerel in a container that can be closed.
3. Sprinkle with fresh chopped dill. Of course, the more dill, the tastier.
4. Next, prepare the brine for pickling - mix salt and sugar in water. Add peppercorns and bay leaf.
5. Bring to a boil; when the water starts to boil, add mustard and remove from heat.
6. As soon as the marinade has cooled, add sunflower oil and vinegar. Pour lukewarm marinade over mackerel.
7. Next, you need to put it in the refrigerator and forget about it for ten hours. Bon appetit!

Mackerel marinated with mustard is a dish rarely found in its finished form. Fish prepared in this way has a pleasant aroma and delicate taste. The basis of its uniqueness is the marinade made from mustard powder with the addition of spices. Any fish is prepared in a similar way, but to get a good result, select the freshest one.

In each recipe, unless otherwise specified, spoon refers to a tablespoon.

The finished dish is an appetizer served with alcohol along with green onions. Before serving, add oil and lemon juice.

• One fish.
• A liter of boiled water.
• Five tablespoons of salt, three of sugar and two of butter.
• Spoon of mustard powder.
• Bay bay and black pepper - according to the instructions.

1. Freshly frozen fish is washed and dried with towels. Then the head is cut off, cleaned of entrails, cut and chopped.
2. Place other ingredients in a saucepan and mix the contents.
3. Bring the mixture to a boil and cook for 2-4 minutes, then cool.
4. The chopped mackerel is placed in a marinating container and poured with marinade. The container is closed, compacted with a press and placed in a cold room for 48 hours.
5. After the period has passed, the marinade is drained, and the mackerel marinated with mustard is placed in the refrigerator for storage.

Mackerel with mustard, baked in the oven

Mackerel with mustard baked in the oven is an unusual dish that is easy to prepare. If you're planning a fish day, you won't find a better dish. Mustard sauce is perfect for this fish, soy sauce with sour cream and fish spices perfectly complements the dish and slightly adds the specific smell of mackerel. And as a result, you can enjoy the magical taste, the mackerel is finger-licking! If you have often cooked fish before, then you will not have any problems with mackerel. Mackerel with mustard and soy sauce is ideal for baking in the oven. If you prepare this dish, your loved ones will definitely appreciate it, and fish according to this recipe will often be prepared for your holiday table.

Author of the recipe

Valentina Dobrovolskaya

Editor

"With taste"

Valentina is interested in modern literature and theater, but cooking occupies a special place in the girl’s life. While still a student, she began collecting a collection, improving classic recipes and creating her own. Today, Valentina is inspired to prepare healthy and tasty dishes by her son, who not only tastes his mother’s masterpieces, but also participates in their creation. He especially likes

gingerbread

.

Mackerel with mustard and soy sauce, recipe with photos step by step

Ingredients:

• fish (mackerel) - 350g;
• mustard - 1.5 tsp;
• sour cream – 3 tbsp.;
• soy sauce - 2 tbsp. l.

Recipe for mackerel with mustard, baked in the oven

1. Mackerel - the fish is quite fatty and juicy, and this recipe turns it out simply delicious. But if you want, you can replace it with any large sea or ocean fish that has few large bones. For example, hake, halibut or flounder are perfect. To cook mackerel (or other fish), you must defrost it completely, always at room temperature (otherwise the fish will lose its shape). Then you need to cut off the head, tail and all fins. Afterwards, cut out the giblets and wash off the black membrane inside the belly, otherwise there will be bitterness in the finished dish. Use a paper towel to remove excess moisture from the fish. Cut the cleaned fish into medium-sized portions.

2. Now you can start marinating and further cooking. To marinate fish, you need to make a sauce. To do this, take 1.5 tsp. mustard, 2 tbsp. l. soy sauce and 2 -3 tbsp. sour cream. Mix all ingredients to obtain a homogeneous mass. Also add fish spices to taste. For example, oregano goes great with mackerel. Taste the marinade. It may not turn out very spicy and you will need to add more mustard, it depends on the spiciness of the selected product. By the way, mackerel with French mustard seeds turns out very tasty. During baking in the oven, the grains become crispy, imparting all the flavor to the fish. And the sour cream used for the sauce can easily be replaced with mayonnaise, you can also use tartar sauce, which will also give the fish the aroma of pickles (but in this case it is better not to add spices). The main thing is not to mix a lot of spices and aromatic sauces, since our task is only to emphasize the taste of mackerel, and not to interrupt it. Note! Soy sauce itself is quite salty, so there is no need to add additional salt to the marinade.

3. In a deep bowl, combine the chopped mackerel and prepared sauce. Place the dish with the fish in the refrigerator and let it sit for about 20 minutes.

4. Place the fish in a baking dish and pour the remaining marinade over it.

5. Place the pan in a preheated oven. Cook the fish for 35 minutes. A little advice. It is recommended to bake fish at 190°, but in the last 5 minutes the temperature should be increased to 220° to get a golden crust. This way the mackerel will be perfectly baked, but will remain juicy inside and covered with an appetizing crust on the outside.

6. Mackerel with mustard, baked in the oven, ready! The fish can be decorated with herbs and served with any side dish: boiled rice, potatoes, buckwheat, mashed potatoes or pasta. Mackerel is prepared in a gravy sauce that perfectly complements any dry cereal side dish. Enjoy your meal!

Useful tips and tricks

Mackerel in mustard-soy sauce in the oven is better saturated with the aromas of the spices used, and the fillet is more juicy.

To ensure that the fish after baking has a delicate texture and contains the maximum amount of nutrients, it is recommended to observe the following subtleties when preparing the dish:

Mackerel cooked in the oven will have a delicate fishy smell if you sprinkle it with lemon juice before marinating. Additionally, you can include basil, marjoram or fennel in the mustard-soy sauce.

Option 1: Classic recipe for mackerel in mustard sauce in the oven

Mustard sauce goes perfectly with fish and can be easily prepared at home. This quantity is for two medium-sized mackerel. It is better to use hot and fresh mustard; you can buy it or make it yourself. To do this, dilute the powder in warm water with spices, be sure to add sugar and put it in a warm place for a day, or you can leave it on the radiator.

Ingredients

• 2 mackerel;
• 1.5 tbsp. l. mustard;
• 1 tbsp. l. olive oil;
• salt and pepper;
• 50 g sour cream;
• 2 onions;
• 0.5 lemon.

Step-by-step recipe for classic mackerel in the oven

This mackerel will be cooked in pieces. Therefore, we gut the carcasses, wash them inside and out, cut off the tails and rinse them thoroughly. Then cut it crosswise into small pieces of 2 or three centimeters, put them in a bowl.

In another bowl, mix mustard with sour cream, squeeze lemon juice into them, add salt and pepper. You can simply pour a special seasoning for fish from a bag and add salt. Grind thoroughly, then add a spoonful of olive oil. It will smooth out and improve the taste. In addition to lemon juice, chopped zest is often added to mustard sauces.

Add the sauce to the fish and stir. It is better to do this with your hands so that each piece is smeared on all sides. We stretch the cling film and leave the fish for an hour or at least 30 minutes.

Chop the onion thinly. This is very important, since mackerel cooks relatively quickly, the vegetable must keep up with the fish. We knead it with our hands and send it to the mold. Place pieces of fish in mustard sauce over the onion. If it remains in the bowl, then pour it on top.

Place the dish with the fish in the oven for half an hour. Cook mackerel in a delicious sauce at 200 degrees. Serve along with the onions that were used for lining. We add a side dish of potatoes, rice, or just fresh vegetables and herbs.

If suddenly the mustard is not very spicy or even bland, then you can improve the taste of the sauce by adding real adjika, ground fresh pepper or dry spices from a bag. Ginger can also be added to this sauce; it goes well with fish.

With vinegar

Mackerel in mustard sauce at home turns out to be successful according to a variety of recipes. Options with the addition of vinegar are especially popular among chefs. The result is delicious marinated fish that keeps well in the refrigerator. All that remains is to complement it with a suitable side dish, and a hearty lunch is ready.

What ingredients will you need?

For the dish you need to take:

• chilled mackerel – 2 carcasses;
• white onion (large) – 2 heads;
• table mustard and vegetable oil - 2-2.5 tbsp. l.;
• coarse salt – 3 tbsp. l.;
• fresh garlic – 3-4 cloves;
• beet sugar – 1 tbsp. l.;
• bay leaf – 1\2 pcs.;
• vinegar – ½ tsp;
• peppercorns – 1 pinch.

Step-by-step cooking process

The cooking process includes several stages:

1. To begin with, you need to remove the fish from the head, tail, and entrails, rinse it thoroughly with cold running water and cut it into small portions.

2. The onion should be peeled, first cut in half, and then into thin half rings. It is worth first dousing the vegetable with ice water so that tears do not appear when chopping it.
3. In the deep container in which the treat will be prepared, you need to first send the fish, and then all the prepared onions. Finely chopped garlic is also distributed on top of these ingredients.
4. In a separate bowl you will need to mix peppercorns, salt, sugar, bay leaf, mustard, oil, vinegar.
5. The resulting marinade is poured over the fish and onions. All products are thoroughly mixed and covered with a lid.
6. The container with the ingredients must then be placed in the refrigerator for approximately 50 hours. During the marinating process, be sure to periodically stir the products in the bowl so that the mackerel is evenly salted.

You can try the fish within a day. But its full taste is revealed after 2 days.

Serving rules, decoration

Serving mackerel marinated with mustard is especially tasty with garlic oil (for this, vegetable fat is mixed with miniature garlic cubes and left to brew for at least a day), fresh or toasted rye bread and boiled potatoes. In a glass container with a lid, the fish will be stored in the refrigerator for 7-10 days.

Option 2: Quick recipe for mackerel in mustard sauce in the oven

Everything in this dish is prepared quickly: the carcasses themselves do not require cutting or marinating, and the sauce can be made in one minute. The fish is simply baked on a piece of foil. You can put it in a greased form or a small baking sheet, or in extreme cases, lay a piece of sleeve so that the skin does not stick. You can use classic mustard, but Dijon sauce is even better.

Ingredients

• 2 tablespoons mustard;
• 2 tablespoons of mayonnaise;
• spoon of lemon juice;
• 0.3 tsp. salt;
• 2 mackerel.

How to quickly cook mackerel

Add mustard to the mayonnaise, add lemon juice, salt, and grind until smooth. In addition to salt, you can add other spices.

We gut and wash the mackerel, clean the membranes from the inside and dry the insides with napkins. The heads can be left or cut off. Often carcasses are sold without them. If desired, we also remove the extreme part of the tail along with the fin. It itself is dry and does not have a good taste. Lubricate with the prepared sauce first from the inside and then from the outside.

Place the mackerel on foil. Spread the remaining sauce, if any, on top. We put it in the oven, which should have already warmed up to 200 degrees, and cook for about half an hour or just until golden brown. During this time, you can make some simple side dish.

You can also cook fish in pieces in this sauce, it will be soaked even better and bake faster; it is also great for fillets.

How to make a child love seafood and fish?

Those women who have small children will now understand me. It’s very difficult to get your unwilling partner to try even a small piece.

To do this, use my 2 methods:

1. Ask your child to help you cook. You may fuss longer, but your child will be more willing to try what he himself has prepared.
2. Ask your child what to put next. For example: “Vanya, what should we put next? Fish or tomato? Do what you need to do yourself, praise the child. Participation in the process will definitely help stimulate your appetite and make you want to try a new dish.

I hope my life hacks and recipes will convince the capricious, unwilling person to start eating tasty and healthy fish!

Option 3: Mackerel in mustard sauce in the oven (with potatoes)

This dish is good because it comes with a side dish. To cook mackerel in mustard sauce in the oven, you additionally need potatoes. The number of medium-sized tubers is indicated. If the vegetable is small or large, then we adjust it ourselves. There is one sauce for fish and potatoes, it goes perfectly with them.

Ingredients

• 70 g sour cream;
• 8 potatoes;
• 100 g mayonnaise;
• 2 tablespoons mustard;
• 2 mackerel;
• 2 onions;
• 0.5 tsp. black pepper;
• 1 clove of garlic;
• 1 tsp. tomato paste (ketchup).

How to cook

Combine mustard, mayonnaise and add sour cream of any fat content, stir, pepper, and salt. Add a little tomato paste. You can use any ketchup you like. We also squeeze out one small clove of garlic, no more is needed. Grind the sauce ingredients thoroughly.

We cut the gutted mackerel into pieces, about 6-7 parts per carcass. We immediately remove the tail, you can also cut off the fins and all the excess that is not needed in the dish. Pour mustard sauce over and stir.

Let the fish sit and soak a little while we prepare the vegetables. We cut the peeled onions into arbitrary pieces, but there is no need to make them large. We also peel the potatoes and cut them into pieces. Mix vegetables in a bowl and add salt. There is no need to add any more seasonings to them; the juices dripping from the fish will be enough.

Pour the potatoes and onions into a high pan and level. Place pieces of fish on top and pour the rest of the sauce along with the released mackerel juices. Place a piece of foil on top.

First, cook the mackerel for half an hour, then open the mold and cook the dish until the potatoes are soft, check by piercing them. Temperature 190 degrees. Place in a preheated oven.

If you need to prepare a less calorie dish, then prepare the sauce without mayonnaise only with sour cream. If desired, replace some (or all) of the potatoes with zucchini, pumpkin, carrots and other vegetables. By the way, mackerel goes well with cauliflower.

Option 4: Mackerel in mustard sauce in the oven (with cheese)

This version of the most tender mackerel in mustard sauce in the oven can be classified as a quick recipe. The fish will be ready in half an hour. We use any kind of mustard for the sauce, but we always use hard cheese.

Ingredients

• 2 mackerel;
• 2 tablespoons mustard;
• spoon of soy sauce;
• 50 g sour cream or mayonnaise;
• salt;
• 170 g cheese.

Step by step recipe

We fillet the mackerel. We simply make cuts and remove the backbone with adjacent bones. If anything remains, carefully remove it. Cut the fillet into centimeter pieces, the length is equal to the width of the fillet. Pour into a bowl. You can sprinkle with lemon juice.

Add sour cream to the mustard, add soy sauce, add salt and stir thoroughly. You can add a little allspice. Pour the sauce into the mackerel, stir and transfer to the mold.

You can make this fish on a bed of vegetables from onions or carrots, bell peppers or even potatoes, but the cooking time in the oven will increase.

Fish selection

What are the best semi-finished products to buy? Before you implement the recipe for salting mackerel in mustard sauce, you need to choose the right fish. A few simple rules will help you avoid the tricks of sellers and the disappointment of spoiled fish:

1. You need to sniff. This advice seems obvious, but many people neglect it, and the unpleasant odor is difficult to hide even in frozen fish.
2. Study the eyes. Quality fish have eyes that are moist, protruding and have a natural appearance. Dry eyes are a signal of multiple freezing/defrosting cycles.
3. Check the condition of the carcass. The body and skin of the mackerel should not have obvious defects; stains, especially yellow ones, are often passed off by sellers as fat; breakthroughs, which indicate friability and staleness of the fish. The skin of fresh fish shines moistly, is elastic and has no mucus.
4. Gills are a reliable indicator of fish quality. Fresh and healthy mackerel are clean, smell normal and are pink or red in color. Sellers often sell carcasses without heads so that the buyer cannot see the condition of the gills.
5. If all the steps have been completed, but when implementing the recipe for mackerel in mustard sauce, it suddenly turns out that the fillet comes off the bones too easily, it means that the seller managed to slip in a bad fish. All that remains is to accept failure and throw away the dangerous product, without risking your health in any way.