Juicy mackerel with spicy sauce

Ingredients for 4 servings:

• 4 small mackerel, ready to cook, approx. 800 g
• 125 ml white wine
• 125 ml water
• 6 juniper berries
• some salt and pepper
• 1 bay leaf
• some mustard seeds, yellow
• 50 g butter, soft
• 75 g Emmental cheese, grated
• 50 g Parmesan, grated
• 25 g wheat flour
• 125 ml whipped cream
• 1 pinch(s) of sugar

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Rinse the fish with cold water, dry, and season with pepper and salt. Prepare an oblong baking dish and pour in water and white wine. Then add the juniper berries, mustard seeds, bay leaf, pepper, and salt. Place the mackerel on top of the spices. Place the lid on the oven rack in the preheated oven. Cook for 25 minutes at approximately 200°C (top/bottom heat). Then remove the dish and measure out 250 ml of the stock. If there isn’t enough stock, add a little water. Keep the mackerel warm. For the sauce, heat the butter, add the flour, and stir over heat until light yellow. Stir in the reserved stock and the heavy cream until lump-free, whisking thoroughly. Bring the sauce to a boil and simmer for 5 minutes. Finally, add both cheeses and melt, then season with pepper, salt, and sugar. Serve the sauce with the mackerel.