Baked mackerel with horseradish mayonnaise and mustard

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   Here are all the necessary ingredients

2. STEP 2

   

   The hardest part of this recipe is cutting the fish. I really don’t like the fishy smell, which lingers in the board for a long time and is then very difficult to get rid of, so I wrap the board in a bag and put paper or paper towels on top

3. STEP 3

   

   We remove the head and fins from the carcass, take out the entrails, and get rid of the black film in the abdomen

4. STEP 4

   

   Slice, cut off the tail

5. STEP 5

   

   The fish has been cut up, now all that’s left to do is top it with sauce and put it in the oven

6. STEP 6

   

   And here are all the ingredients for the sauce: horseradish, mustard, mayonnaise. When I cooked for the first time, I was very worried about horseradish - it seemed to me that it would be felt in the finished dish. It turned out to be in vain - when trying mackerel you would never guess that the ingredients contain horseradish, it turns out, without exaggeration, very tasty!

7. STEP 7

   

   Stir and the sauce is ready

8. STEP 8

   

   When I bake fish, I line the pan with foil - this will keep it as clean as possible.

9. STEP 9

   

   Lay out pieces of fish (or whole mackerel)

10. STEP 10

    

    Salt a little

11. STEP 11

    

    Coat each piece well with sauce on all sides.

12. STEP 12

    

    Bake at 180 degrees for 30 minutes, place in the preheated oven as usual

13. STEP 13

    

    The aroma is great! And my side dish is mashed potatoes

14. STEP 14

    

    Bon appetit!

Comments on the recipe

Moderator Ksenia

10.10.2023

4.6

In this recipe, Mackerel baked with horseradish mayonnaise and mustard, I was very interested in the sauce. I have never seen a combination of mayonnaise, mustard and horseradish. So I decided to definitely cook this fish. Oddly enough, there was no mackerel in the store. But there was another fish that I had never heard of - the grenadier. I decided to take it, because anyway, I wanted to try the sauce first. It took me the most time to clean the fish from scales and skin. And it took a matter of seconds to prepare the filling sauce. I was afraid that the fish would be too spicy due to the presence of both mustard and horseradish in the sauce. But no, everything turned out amazing! The sauce turned out to be perfect for the fish. It has sweetness, a slight spiciness, and a slightly noticeable bitterness. I will definitely cook again. Thanks to the author for the amazing recipe!