Mackerel fillet in mustard

Mackerel fillets in mustard by la belle-iloise, grainy and robust

Mackerel fillets in mustard by la belle-iloise is a hearty tinned fish from Quiberon: fillets of the dark migratory fish in a creamy mustard sauce, featuring whole mustard seeds and a touch of dried seaweed. The seaweed contributes that salty maritime note for which Breton cuisine is renowned.

Mackerel fillets in mustard is a tinned fish product from la belle-iloise, based in Quiberon, Brittany. Inside the flat tin, the fillets lie in a sauce made of mustard, spirit vinegar, and sunflower oil, thickened with potato starch, with the addition of whole mustard seeds and dried seaweed.

Seeds that pop and a hint of seaweed

Mackerel possesses dark, firm flesh and significantly more distinct flavor than sardines, which is why it not only tolerates robust seasoning but actually requires it. The mustard provides exactly this piquancy, wrapping the fillet in acidity and heat without overpowering the mackerel. This is precisely the balance la belle-iloise seeks in every one of its sauces.

The whole seeds pop softly as you eat, releasing their heat in bursts so that every bite is slightly different. The spirit vinegar keeps the sauce light, and the dried seaweed underneath provides that subtle saltiness which you feel rather than taste.

The mackerel fillets in white wine from the same producer take a milder approach, bringing the acidity of the wine to the fore. Here, the mustard takes the lead, making this tin better suited to heartier side dishes than any wine-based variety.

Mackerel for potato salad, dark bread, or dips

This tin belongs with lukewarm potato salad as naturally as mustard sauce once belonged to Friday fish. The starch of the potato absorbs the heat and rounds it out. A spoonful of the sauce poured over the still-warm salad replaces any other marinade.

On hearty dark bread or pumpernickel, the fillet topped with a few rings of red onion needs nothing else. With hard-boiled eggs or on an egg sandwich, this same classic pairing of fish and mustard shows its simplest side once more.

Stir a spoonful of the sauce into sour cream or yogurt to create a dip for fried potatoes or raw vegetables in under a minute. A bitter beer or a dry cider from Brittany pairs better with this recipe than any wine.

A migratory fish seasoned with Breton seaweed

Mackerel travel along the coast in large shoals, building up fat reserves that make their flesh dark and aromatic. When fresh, they spoil even faster than sardines, which is why they have been preserved in tins along this coast for generations.

The dried seaweed is the Breton contribution to the recipe; it grows in abundance along the coast and has been gathered and dried there for generations. At la belle-iloise, it is finely chopped and added to the sauce, where it acts as a secondary source of salt. The fish is placed in the tin by hand before the sauce is added and the lid is sealed.

The tin for a dinner without a stove

Unopened, the tin will keep for years in the cupboard; once opened, cover any leftovers and store them in the fridge to eat the next day. The aroma is most pronounced at room temperature or slightly warmed; when cold from the fridge, the acidity is more prominent. The tin is sufficient for two servings as a main course with bread or potatoes.

Further tinned seafood can be found nearby, and the entire assortment from la belle-iloise can be found in our Quiberon selection.