Baked Mackerel with Cream Sauce
Main Dishes • European
Description
Add chili pepper in moderation according to its heat level. Heat the cream with lemon juice carefully to prevent curdling.
Ingredients
- Smoked haddock fillet 5 lbs
- Onion 1 piece
- Lemon 1 piece
- White Part of Leek 1 piece
- Garlic 4 cloves
- Olive Oil 0 fl oz
- Green peppercorns ½ piece
- Cream 0 fl oz
- Salt 0 oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the fillet into portion-sized pieces, place them in a heatproof dish (I arranged them vertically) and bake until cooked through. There is no need to salt the fish.
Step 2
While the fish is baking, chop the onion, leek, green pepper, and garlic (2–4 cloves) and sauté in olive oil until translucent.
Step 3
Pour in the broth released during the baking of the fish and heat on low for about five minutes.
Step 4
Blend until smooth, add lemon juice to taste, cream, and heat for five more minutes. Season with salt and ground pepper.
Step 5
Pour the sauce over the fish and enjoy.
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