Mackerel à la Batelière (Revisited) with Maple and Smoked Château Potatoes

Fish and Seafood / Recipes with Maple Syrup

Recipe — Mackerel à la Batelière (Revisited) with Maple and Smoked Château Potatoes
4 portions
Metric Imperial


Tomato chutney

  • 10 ripe tomatoes
  • 1/2 cup maple syrup (preferably golden syrup for its delicate flavour)
  • 3/8 cup red wine vinegar
  • 1 onion, chopped
  • Salt and pepper


  • 1 dry shallot
  • 2 tablespoons old-fashioned mustard
  • 2 tablespoons maple syrup (preferably golden syrup for its delicate flavour)
  • 1/4 cup olive oil
  • Green pepper, to taste
  • Salt and pepper, to taste
  • Dill, to taste
  • Parsley, to taste


  • 4 100 g (3 ½ oz) mackerel fillets

Château Potatoes

  • 2.2 lbs bintje potatoes
  • 3/4 cup clarified butter
  • Parsley, to taste
  • Salt and pepper, to taste
  • Maple syrup, to taste

Sorrel Cream Sauce

  • 1 cup Saint-Basile fromage blanc
  • 6 sorrel leaves
  • Salt and pepper, to taste


  • 1/3 bunch of fresh parsley
  • 2 1/2 oz black garlic purée
  • 2 tablespoons reduced maple syrup


  1. Peel and seed tomatoes, start a gastrique sauce, and put the tomato chutney to simmer.
  2. Prepare the marinade. Reserve. Clean the mackerel fillets and cut into portions.
  3. Put fillets in coarse salt for 1 hour. Rinse under water a few minutes, dry, and lay in the marinade. Set aside in a cool place.
  4. Carve potatoes to give them seven sides and cook gently in clarified butter until soft and golden. Reserve.
  5. Prepare sorrel cream. Season. Set aside.
  6. Fry the ⅓ bunch of parsley and salt it. Grill the mackerel. Set aside.
  7. Finish cooking in oven.
  8. Before adding château potatoes to dish, drip with maple syrup and smoke over maple wood in a little smoker or an enamelled cast iron pot equipped with a rack. Assemble dish immediately.
  9. Punctuate dish in places with black garlic and maple syrup.
  10. Serve with toasted country bread and sauce boat of sorrel cream.

This maple version of mackerel à la batelière uses maple syrup in its marinade. The château potatoes are “revisited” by smoking them for a minute in paper with drops of maple syrup.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.