Fried Mackerel Simmered in Cream with Cucumber Salad

🐟 Fried Mackerel Simmered in Cream with Cucumber Salad

Ingredients:

For the Mackerel in Cream:

• 2–4 fresh mackerel fillets (skin on, bones removed)

• Salt and pepper

• 2 tbsp flour (for light coating)

• 2 tbsp butter or oil (for frying)

• 1 small onion or shallot, finely sliced

• 200ml heavy cream (or a mix of cream and milk)

• 1 tsp Dijon mustard (optional)

• 1 tbsp chopped fresh dill or parsley

• Lemon wedges, to serve

For the Cucumber Salad:

• 1 large cucumber (thinly sliced)

• 1/2 tsp salt

• 1 tbsp sugar

• 2 tbsp white wine vinegar or apple cider vinegar

• 1 tbsp water

• Fresh dill (optional)

• Freshly ground black pepper

Instructions:

1. Make the Cucumber Salad:

1. Thinly slice cucumber and place in a bowl.

2. Toss with salt, let sit for 10 minutes to draw out water.

3. In a small bowl, mix vinegar, water, sugar, and pepper.

4. Drain excess liquid from cucumber, then pour dressing over. Add dill if using.

5. Chill until serving.

2. Prepare and Fry the Mackerel:

1. Pat the mackerel fillets dry. Season both sides with salt and pepper.

2. Lightly dust the skin side with flour.

3. Heat butter or oil in a skillet over medium heat.

4. Place fillets skin-side down. Fry until skin is crisp (2–3 min), then flip and cook another 1–2 minutes.

5. Remove fillets briefly and set aside on a plate.

3. Make the Cream Sauce:

1. In the same pan, add sliced onions or shallots and sauté until soft (about 2 minutes).

2. Stir in the cream and mustard (if using), and bring to a gentle simmer.

3. Return the mackerel fillets to the pan, skin side up, and let them simmer gently for 3–5 minutes.

4. Sprinkle with fresh dill or parsley before serving.

To Serve:

Plate the creamy mackerel with the cucumber salad on the side. Add boiled or mashed potatoes if you want a more filling meal. Finish with a squeeze of fresh lemon.