In the fish market they are sent empty, remove their heads and cut into two fillets, removing the central spine of the horse.
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| Ingredients to make mask fillets with mustard sauce: |
| 6 ration horse 1 tablespoon flour soup 1/2 liter of cold milk 20 gr of butter 1 tablespoon of fine oil 3 tablespoons of dark mustard Peded parsley 40 gr of butter salt |
Ingredients to make mask fillets with mustard sauce:
2. They are washed later and dried very well with a clean rag.
3. They are placed in a besuguera so that the fillets do not mount on each other.
4. In a pan meter the butter with the oil.
5. once melted.
6. The flour is added.
7. A few laps are turned with a wooden spoon.
8. And then, little by little, cold milk is added while going around.
9. The Bechamel is cooked for about 10 minutes and then the mustard is added, out of the fire, and the lemon juice.
10. salt test.
11. If necessary, it is rectified, but with the mustard it is easy for you to leave very little.
12. This sauce is poured on the mackerel fillets.
13. The parsley is sprinkled and the butter pieces are placed.
14. It gets into the medium oven about 25 to 30 minutes.
15. They are then served in the same source.
16. For 6 people.
