Gut the fish, remove the heads, rinse, pat dry, pepper the mill.
Mix the green pepper and half the mustard, coat the inside of the fish with it, add half the finely chopped herbs, wrap in aluminum foil.
Bake for 15 minutes.
Mix the cream and the rest of the mustard, warm over low heat.
Away from the heat, stir in a little more herbs
Cook the rice.
Remove the mackerels from the papillotes, sprinkle with the rest of the fine herbs, lightly crushed pink peppercorns, pepper from the mill and arrange on the rice.
Top with mustard cream.
A creation of Chef Hubert
