Pan-fried Mackerel with Bacon Mushroom Sauce

I wanted to cook some Spanish Mackerel Cutlets I had in the freezer and my husband chose this recipe from an old Womens Weekly cook book, The Best Seafood Recipes. I was sceptical as to how a creamy bacon and mushroom sauce would work with fish but due to the quite strong flavour of the mackerel it worked surprisingly well. The sauce was made from bacon, onions (I used eschallots), cream, shallots and mushrooms and was thickened with cornflour. It was loaded with bacon and mushrooms which gave it a lot of flavour. I simply floured and pan-fried the mackerel fillets in butter and served with steamed asparagus and carrots and baked potatoes. This was a simple, tasty weeknight dinner that was very filling and worked well despite my scepticism!

Rating 6 out of 10.