Fish in Mustard Sauce

by Daniel Rogov

1 large mackerel, about 2 1/2 kgs., cleaned
1 tsp. salt
juice of 2 large lemons
2 cloves garlic, chopped finely
1 Tbsp. parsley, chopped finely
1/2 cup olive oil
1 tsp. pepper
1/4 cup butter
1 Tbsp. powdered mustard
1 tsp. flour

Place the fish in a large container, cover with water and add the salt and lemon juice. Let soak for 15-20 minutes, drain and dry well. Discard the water.

Combine the garlic and parsley and add the oil and pepper. Return the fish to its container, pour over the oil mixture and let stand 15 minutes, turning 2 or 3 times.

Grease a piece of heavy brown paper on both sides. Place the paper in a skillet and place over a very low flame. Place the fish on this paper and cook slowly, spooning over tablespoons of the oil mixture periodically until the fish is tender. Transfer the fish to a preheated serving platter and set aside to keep warm.

In a small saucepan, melt the butter and add the mustard and flour, stirring until the mixture is even throughout. Then add the remaining oil mixture, stirring constantly. Pour the sauce over the fish just before serving. Serve hot.

Serves 6.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.