Grilled Mackerel with Mustard Sauce

(Hardal Soslu Uskumru Izgara - Istanbul)

Mackerel (or Sea-bass fillet), discard guts, wash with cold water and drain
1 tbsp extra virgin olive oil
1 tbsp lemon juice

Mustard Sauce:
6 tbsp butter, at room temperature
1 tbsp + 1 tsp Dijon mustard, at room temperature
2 egg yolks, at room temperature
1 tbsp wine vinegar with Raspberry juice, at room temperature
1/2 tsp sugar
1/2 tsp salt
1/2 tsp pepper
2 green onion, only the green parts, chopped, at room temperature
1/2 tsp oregano
1/2 tsp dry sage

Cut some parchment paper spread the olive oil at the middle part. Place the fishes in the middle of it. Drizzle the lemon juice. Fold the parchment paper over the top and the sides to prevent the juice from leaking out. Place the pocket on the oven tray.

Preheat the oven to 400 F (200 C). Cook for about 20 minutes on the middle rack. Then remove the tray. Careful when you open the paper because of the steam comes out. Pour the juice of the fish into the small bowl. Carefully remove the skin and de boned the fishes using a knife. Dived the each fish in four fillet. Place the fillets in a service plate. Pour the fish juice all over them. Cover and keep it in the refrigerator at least 2 hours.

Meanwhile, prepare the mustard sauce; first cream the butter in a bowl. Add the mustard, egg yolks, vinegar, salt and pepper in it. Whisk until they are well blended. Add the green onions, oregano and sage. Cover it with plastic and keep it in the refrigerator. Melt the Mustard Sauce before serving.

Pour the melted Mustard Sauce all over the Grilled Mackerel...enjoy it:)