Markrelen with pepper butter
easy
40 mins
40 mins
Ingredients
- 2 untreated lemons
- 2 Onions
- 3 Stem(s) Dill
- 3 Stem(s) Parsley
- 4 (350 g each; it is best to have the fishmonger gut the fish already) Mackerel
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 Bay leaves
- 150 g Butter
- 1 TABLESPOON crushed black pepper
- 7-10 Tbsp Aluminium foil
- 7-10 Tbsp Oil
Directions
- 1
Wash the lemons and cut into thin slices. Peel onions and cut into rings. Wash herbs, dab dry and pluck leaves from the coarse stalks. Clean the marrows thoroughly under cold, running water.
- 2
Dab dry with kitchen paper. Season inside and out with salt and pepper. Coat 4 pieces of aluminium foil (cut to size so that the fish can be wrapped loosely) with oil. Cover each with 1/4 of the lemon slices.
- 3
Place mackerels on top, fill onion rings, 1 bay leaf each and herbs, except for a few stems for garnishing, into the markrele. Fold the foil loosely together. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20-25 minutes.
- 4
Just before serving, melt butter in a small pot and season with crushed pepper. Remove the markrels with the lemon slices from the foil and arrange on plates. Add hot pepper butter.
- 5
Garnish with retained herbs. Boiled potatoes and a fresh, marinated salad with radishes are also delicious.
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