Michel Roux Jr's Normandy-style roast mackerel recipe

• 4 mackerel, about 300g each
• 2 tbsp Dijon mustard
• 2 tbsp vegetable oil
• 1 pinch salt and pepper
• 4 apples, Russet or Cox
• 2 shallots, peeled and sliced
• 6 white button mushrooms, washed and sliced
• 1 tbsp butter
• 250 ml (8.8fl oz) dry cider
• 125 ml (4.4fl oz) creme fraiche

1. Ask your fishmonger to gut and remove the heads of the mackerel for you.
2. Slash across the flesh on both sides 4 times and brush each fish with the mustard.
3. Preheat the oven to 220 degrees C. On top of the stove, heat a non-stick fish pan or roasting tray big enough for the fish.
4. Add the oil and when its smoking hot, gently place the fish in the pan.
5. Lightly season and cook for a couple of minutes.
6. Turn when nicely browned and cook for a couple of minutes more.
7. Place in the hot oven for a further 4 minutes.
8. Cut the apples into wedges, then turn or give them a spherical shape.
9. Keep the trimmings.
10. When the fish is cooked, remove from the pan and set aside in a warm place.
11. Return the pan to the top of the stove and sweat the shallots, apple trimmings and mushrooms with a knob of fresh butter for 2-3 minutes.
12. Stir well, pour on the cider and reduce by half.
13. Add the creme fraiche and again reduce by half.
14. Check the seasoning, then press the sauce through a fine sieve.
15. Pan fry the apple wedges in the remaining butter until golden and cooked.
16. Serve with the mackerel and a drizzle of the sauce.

mackerel, mustard, vegetable oil, salt, apples, shallots, white button mushrooms, butter, cider, creme fraiche

Taken from www.lovefood.com/guide/recipes/26558/michel-roux-jrs-normandystyle-roast-mackerel-recipe (may not work)