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Baked Goujons of Mackerel


(for 4)

4 Large Filleted Mackerel
Juice of 1 Lemon
4 Tablespoons of Olive Oil
Salt and Pepper
4 oz. (110g) Fine Breadcrumbs


Caper Mayonnaise:
6 tablespoons mayonnaise (Home made if possible)
4 teaspoons roughly chopped Capers
Mix these together to make the sauce, you may add some of the vinegar from the capers to sharpen the sauce.

Put two tablespoons of the oil on a baking tray and turn the goujons on this, coating them with oil and laying them together skin side down.
Pour the lemon juice over these and sprinkle over some salt and a liberal grinding of black pepper.
Cover these with a layer of the breadcrumbs and then sprinkle over the remaining oil.
Pre-heat the oven to 200C, 400F, Gas 6 and cook the goujons until opaque all through, this should take about five minutes.
Serve these immediately with the caper mayonnaise.



January 15, 2008 10:18 AM | 0 Comments
  Martin Dwyer
Consultant Chef