Mackerels and Sancerre

It was one of those evenings we have been waiting for the whole Summer here in Ireland, beautiful blue sky and the sun just tipping the tops of the trees around the house in a last golden shine. I had bought some fresh mackerel at the market and was now preparing the four fish. After washing and drying it I rubbed Dijon mustard liberally onto the fleshy side before turning it in flour and then proceeded to fry it in butter. Beforehand I had prepared a tasty carrot, cucumber and green salad. A few minutes later, we sat down to this fantastic tasting dinner and opened a bottle of Sancerre Les Caillottes which we thought was just the perfect combination with the fish. Try it!