Herby Mackerel with Apple Sauce recipe
information
495 calories per serving
ingredients
2 tablespoons chopped, mixed herbs, eg parsley, chives, thyme, rosemary, sage
25 g (1 oz) soft butter
salt and freshly milled white pepper
4 small tomatoes
2 x (225 g (8 oz) smoked mackerel
1 - 2 teaspoons lemon juice
1 heaped tablespoon freshly grated horseradish
150 ml (1/4 pint) creme fraiche
1 large apple
25 g (1 oz) soft butter
salt and freshly milled white pepper
4 small tomatoes
2 x (225 g (8 oz) smoked mackerel
1 - 2 teaspoons lemon juice
1 heaped tablespoon freshly grated horseradish
150 ml (1/4 pint) creme fraiche
1 large apple
method
1. Wash the herbs, shake dry and chop them coarsely. Work 1 teaspoon herbs into the butter and season to taste. Wash the tomatoes and wipe them dry. Cut a deep cross at the stalk end of each tomato and fill with the herb butter.
2. Place the mackerel on a large piece of aluminium foil and sprinkle them with the remaining herbs. Arrange the tomatoes alongside the fish, wrap loosely in the foil and bake in a moderately hot oven (200°C, 400°F, gas 6) for 15 - 20 minutes.
3. To make the sauce, stir the lemon juice and horseradish into the creme fraiche. Peel the apple and grate it into the cream. Mix well.
Serve with: French bread.
2. Place the mackerel on a large piece of aluminium foil and sprinkle them with the remaining herbs. Arrange the tomatoes alongside the fish, wrap loosely in the foil and bake in a moderately hot oven (200°C, 400°F, gas 6) for 15 - 20 minutes.
3. To make the sauce, stir the lemon juice and horseradish into the creme fraiche. Peel the apple and grate it into the cream. Mix well.
Serve with: French bread.
serving amount
serves 2
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