Flemish mackerel
4 servings
40 minutes
Flemish mackerel is a gem of Belgian cuisine inspired by the rich heritage of the region. A fragrant mix of fresh herbs, onions, and spices highlights the rich flavor of the fish, while gentle stewing preserves its juiciness and adds tenderness. A light lemon note refreshes the dish, making it harmonious. This mackerel pairs wonderfully with white wine and a crispy baguette, creating a cozy dinner atmosphere. In the past, this dish was prepared in fishing families of Flanders, combining simplicity and sophistication. It is served as an everyday treat but is worthy of a festive table. Baked or pan-fried, it delights with its refined aroma and rich taste worthy of true gourmets.
1
Clean and gut the mackerel (or take ready fillet), salt it, and drizzle with lemon juice.
- Mackerel: 500 g
- Salt: to taste
- Lemon juice: to taste
2
Finely chop the onion and herbs. Add spices to the mixture and mix everything well.
- Onion: 3 pieces
- Tarragon leaves: 1 bunch
- Parsley: 1 bunch
- Dill: 1 bunch
- Dried tarragon: to taste
- Ground black pepper: to taste
- Ground nutmeg: pinch
3
Stuff the mackerel with a mixture of spices, greens, and onion.
- Onion: 3 pieces
- Tarragon leaves: 1 bunch
- Parsley: 1 bunch
- Dill: 1 bunch
- Dried tarragon: to taste
- Ground black pepper: to taste
- Ground nutmeg: pinch
4
Fry covered in a pan or wrap the mackerel in oiled parchment paper and stew in the oven for 20-30 minutes.