Mackerel Fillets in Creamy Mustard Sauce from Les Mouettes d'Arvor
Boneless Mackerel in Dijon Mustard Cream
Packed in a creamy sauce of Dijon mustard, fresh cream, Champagne vinegar and Muscadet white wine, these French mackerel fillets are rich and mellow, with nice spiced flavor and a distinct note of nutmeg. Serve them with hard-boiled eggs or atop toasted rye bread with chopped red onion, sprinkled with dill or parsley. Also try adding mackerel fillets to fish croquettes or using them to make a mackerel pâté. For a brighter take on French mackerel, try Mackerels in White Wine Sauce from Les Mouettes d'Arvor.
Les Mouettes d'Arvor ("the seagulls of Arvor") is the only remaining seafood cannery in the Breton town of Concarneau, one of France's largest fishing ports. Here, Jacques Gonidec and his team continue to do things the old fashioned way: The freshest mackerel from the North Sea and the English Channel is washed, plunged into an aromatic broth bath, cut, nestled into cans and packed with fragrant herbs and vegetables... all by hand.