25 g (1 oz) butter
175 g (6 oz) cooking apples. peeled, cored and chopped
75 g (3 oz) celery, trimmed and chopped
4 gherkins, chopped
2.5 ml (1/2 tsp) dried thyme
5 ml (1 tsp) vinegar
45 ml (3 tbsp) fresh white breadcrumbs
salt and freshly ground pepper
4 large mackerel fillets
5 ml (1 tsp) arrowroot
5 - 10 ml (1 - 2 tsp) sugar
150 ml (1/4 pint) apple juice
sliced gherkins, to garnish
175 g (6 oz) cooking apples. peeled, cored and chopped
75 g (3 oz) celery, trimmed and chopped
4 gherkins, chopped
2.5 ml (1/2 tsp) dried thyme
5 ml (1 tsp) vinegar
45 ml (3 tbsp) fresh white breadcrumbs
salt and freshly ground pepper
4 large mackerel fillets
5 ml (1 tsp) arrowroot
5 - 10 ml (1 - 2 tsp) sugar
150 ml (1/4 pint) apple juice
sliced gherkins, to garnish
method
1. Make the stuffing: melt the butter in a pan and cook the apple and celery until the apple is pulpy. Add the gherkins, thyme, vinegar, breadcrumbs and seasoning and mix well.
2. Spread the stuffing over the fillets and fold each one in half. Arrange them in an ovenproof dish and bake uncovered at 180°C (350°F) mark 4 for 25-30 minutes or until tender.
3. Blend the arrowroot and sugar with a little apple juice. Warm the remaining apple juice and stir in the arrowroot mixture. Bring to the boil and cook, stirring, until thickened.
4. Garnish the mackerel fillets with sliced gherkins and glaze them with some of the sauce. Serve the remaining sauce separately.
2. Spread the stuffing over the fillets and fold each one in half. Arrange them in an ovenproof dish and bake uncovered at 180°C (350°F) mark 4 for 25-30 minutes or until tender.
3. Blend the arrowroot and sugar with a little apple juice. Warm the remaining apple juice and stir in the arrowroot mixture. Bring to the boil and cook, stirring, until thickened.
4. Garnish the mackerel fillets with sliced gherkins and glaze them with some of the sauce. Serve the remaining sauce separately.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
