Baked mackerel in cider recipe
information
Preparation time: 15 minutes,
Cooking time: 45 minutes,
Oven temperature; 200°C, 400°F, gas 6; then 180°C, 350°F, gas 4,
Calories: 460 per portion
ingredients
1 kg (2 lb) cooking apples, peeled, cored and thinly sliced
5 tablespoons dry cider
150 g (5 oz) natural low-fat yogurt
5 tablespoons Dijon mustard
salt and pepper
4 mackerel, filleted
5 tablespoons dry cider
150 g (5 oz) natural low-fat yogurt
5 tablespoons Dijon mustard
salt and pepper
4 mackerel, filleted
For the garnish
lemon slices
parsley sprigs
parsley sprigs
method
1. Spread the apples in a large lightly greased gratin dish.
2. Heat the cider gently and pour over the apples. Cover with foil and cook in a preheated moderately hot oven for 15 minutes. Lower the temperature to moderate.
3. Meanwhile, mix the yogurt with the mustard, and salt and pepper.
4. Arrange the mackerel in the dish and pour over the yogurt mixture. Return to the oven and cook for 30 minutes.
5. Garnish with lemon slices and parsley before serving.
The sharpness of the sauce makes a pleasant contrast to the slightly oily texture of the mackerel. Use one of the grainy Dijon mustards instead of a smooth variety.
2. Heat the cider gently and pour over the apples. Cover with foil and cook in a preheated moderately hot oven for 15 minutes. Lower the temperature to moderate.
3. Meanwhile, mix the yogurt with the mustard, and salt and pepper.
4. Arrange the mackerel in the dish and pour over the yogurt mixture. Return to the oven and cook for 30 minutes.
5. Garnish with lemon slices and parsley before serving.
The sharpness of the sauce makes a pleasant contrast to the slightly oily texture of the mackerel. Use one of the grainy Dijon mustards instead of a smooth variety.
serving amount
serves 4
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