Fished in a traditional way, this coastal fish has long made the reputation of Trouville-sur-Mer, the first Norman port for this species.
Mackerel is a firm fish with great vivacity, but fragile, which therefore requires careful "picking", able to preserve all its qualities. This is the case of Trouville mackerel, fished in a traditional way in a delimited area, opposite the Calvados coast, from the ports of Trouville-sur-Mer and Honfleur, to the eastern tip of Cotentin.
Renowned for its quality and freshness, Trouville mackerel owes this fine reputation to the care taken by the crews and skippers in working with the fish.
This very special know-how has been formalized in the quality charter drawn up by Normandie Fraîcheur Mer for Trouville mackerel.
- 400g fresh mackerel
- 1 onion
- 1 clove of garlic
- 1 bouquet garni
- 20 cl white wine
- 50 cl water
- 100 g of fresh cream
- 1 shallot
- Chopped parsley
- Chopped chervil
- 1 pinch of chopped tarragon
- 1 pinch of fennel seeds
- 1 pinch of thyme
- 1 teaspoon of Dijon mustard
- 1 teaspoon old-fashioned mustard
- 1 teaspoon minced capers
- 2/3 gherkins, minced Salt
- Pink berries
- Raise the fillets, remove the bones and peel the mackerels.
- Prepare a stock: brown the mackerel heads and bones in a saucepan. Add the minced onion, the garlic, the bouquet garni and let sweat for 5 minutes. Deglaze with white wine and add water. Cook for 20 minutes and strain.
- Cook the mackerel fillets for 7 minutes in the stock. Drain and set aside.
- Crumble the mackerel fillets. Add the finely minced shallot, parsley, chervil, tarragon, thyme, fennel seeds, cream, mustards, capers and gherkins. Season with black pepper and ground pink peppercorns and salt to taste. Mix well and leave to cool for a few hours.
- Serve on slices of toasted bread.