Baked Mullet

Oven-Baked Mackerel with Creamy Leeks and Crunchy Salad

Who doesn't love a dish featuring tender, flavorful, and healthy fish? Mackerel is a delicious fish known for its fine texture and rich taste, making it perfect for baking. In this delightful recipe, I'll show you how to prepare oven-baked mackerel served with a creamy leek side and a fresh red cabbage salad. It's a perfect dish for both family dinners and special occasions.

Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Servings: 3

Ingredients

For the mackerel:
- 3 cleaned and gutted mackerels, well washed and dried with paper towels
- Salt and pepper, to taste
- Sunflower oil, for drizzling
- Lemon slices, for serving

For the creamy leeks:
- 1 small leek (green part), finely chopped
- 1 tablespoon olive oil
- 50 g butter
- 100 ml cooking cream (32%)
- 50 g Roquefort cheese (recommended brand: Paladin)

For the fresh salad:
- ½ small red cabbage, chopped
- 1 apple, thinly sliced
- 10 walnuts (kernels), lightly toasted
- 100 g Roquefort cheese, diced
- 2 tablespoons honey apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon ground white pepper

Preparing the Mackerel

1. Preparing the fish: Start by thoroughly cleaning the mackerels. Ensure they are gutted and washed, then dried with paper towels. This will help achieve a crispy texture after baking.

2. Making the slashes: Use a sharp knife to make slashes on both sides of the fish. This step is essential to allow heat to penetrate and reduce fat. The slashes will also help the flavors infuse better into the flesh.

3. Seasoning: Sprinkle salt and pepper on both sides of the mackerel. Try to use salt sparingly, as the Roquefort cheese, which will be used later, is already salty.

4. Baking: Preheat the oven to 180°C. Place a sheet of parchment paper in a baking tray and lay the mackerels on it. Drizzle with a few drops of sunflower oil for added flavor. Bake the fish for 30 minutes, until golden and tender.

Preparing the Creamy Leeks

1. Heating the oil: In a large skillet, add the olive oil and butter. Heat over medium heat until the butter begins to sizzle.

2. Sautéing the leeks: Add the chopped leek and sauté gently. This will add a delicate flavor to the dish. Avoid adding salt at this stage, as the Roquefort cheese will bring enough saltiness.

3. Adding the cream: Once the leeks have softened, reduce the heat to low and pour in the cream. Stir constantly for 2-3 minutes to prevent the cream from curdling.

4. Incorporating the Roquefort cheese: Add the Roquefort cheese to the mixture. Continue stirring until the cheese melts and forms a creamy sauce.

Preparing the Crunchy Salad

1. Preparing the ingredients: In a large bowl, combine the chopped red cabbage and apple slices. These ingredients provide both a crunchy texture and a fresh flavor.

2. Adding the walnuts and cheese: Add the lightly toasted walnuts and diced Roquefort cheese. The walnuts add a crunchy and healthy element, while the cheese brings a salty and creamy taste.

3. Seasoning: Drizzle the salad with olive oil and honey apple cider vinegar. Sprinkle the white pepper and gently mix to combine the flavors.

Serving

Once the mackerel is ready, carefully remove it from the oven as it is very delicate. Place the fish on a platter alongside the creamy leeks and crunchy salad. You can garnish the plate with a few lemon slices for a touch of freshness. This dish is best served warm, and the combination of flavors will delight everyone.

Chef's Tip

To enhance the flavor of the fish, you can add some herbs, such as dill or parsley, inside the mackerel. Additionally, if you want an even richer dish, you can combine the Roquefort cheese with another type of cheese, such as goat cheese.

Frequently Asked Questions

1. What other sides can I use?
You can try an oven-baked potato side or a cauliflower puree, which will pair perfectly with the fish.

2. Can I use a different type of fish?
Yes, this recipe can also be adapted for other fish, such as trout or salmon. Baking time may vary depending on the thickness of the fillets.

3. How can I store leftovers?
You can store leftovers in an airtight container in the refrigerator for 1-2 days. Reheat them in the oven to maintain the crispy texture.

Calories and Nutritional Benefits

This oven-baked mackerel recipe is not only delicious but also healthy. Fish is an excellent source of protein and omega-3 fatty acids, essential for heart health. Roquefort cheese, although saltier, provides calcium and vitamins. The red cabbage salad and apple add fiber and antioxidants, contributing to a balanced diet.

Now that you have all the necessary information, I encourage you to prepare this oven-baked mackerel with creamy leeks and crunchy salad. It’s more than just a meal; it’s a culinary experience that will delight the senses! Enjoy your meal!

 Ingredients: for 3 people: 3 cleaned and gutted mullets, washed well and dried with paper towels, salt and pepper to taste, a few drops of sunflower oil to drizzle on the fish, sliced lemon. For the garnish: 1 small leek (green part), finely chopped like chives, 1 tablespoon olive oil, 50 g butter, 100 ml cooking cream 32%, 50 g Roquefort cheese (I use Paladin). For the salad: small red cabbage, chopped, thinly sliced apple, 10 walnuts (kernels), lightly toasted, 100 g diced Roquefort cheese, 2 tablespoons apple cider vinegar with honey, 2 tablespoons olive oil, 1 teaspoon ground white pepper.