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Lemony Mustard Mackerel
Cumberland Original Wholegrain Honey Mustard
4 fresh mackerel, about 275g/10oz each, cleaned and boned
salt and ground black pepper
175-225g/6-8oz young spinach leaves, to serve
|For the mustard and lemon butter |
115g / 4 oz / l/2 cup butter, melted
30 ml / 2 tbsp Original Cumberland Wholegrain Honey Mustard
grated rind of 1 lemon
30 ml / 2 tbsp lemon juice
45 ml / 3 tbsp chopped fresh parsley
Score the fish 3 or 4 times through the skin on each side and season inside and out with salt & pepper.
To make the mustard and lemon butter, mix together the melted butter, mustard, lemon rind and juice, parsley and seasoning. Place the mackerel on a grill, brush with a little of the mustard butter and grill for 5 minutes each side, basting occasionally with the mustard butter, until cooked through.
Arrange the spinach leaves in the centre of four large plates and place the mackerel on top. Heat the remaining mustard butter in a small pan until sizzling and pour over the mackerel. Serve at once.
To bone the fish, open it out skin side up and press down with the heel of your hand to loosen the backbone. Turn the fish over and lift away the backbone in one piece. Pick out any other loose bones.