4 mackerel each weighing 225 - 275m (1/2 - 3/4 lb)
3/4 stick (6 Tbsp) 75 g butter
juice 1/2 lemon
2 shallots, finely chopped
15 ml (1 tbls) chopped lemon thyme (or common thyme)
30 ml (2 tbls) chopped parsley
20 ml (4 tsp) grated horseradish
salt
freshly ground black pepper
wedges of lemon to serve
3/4 stick (6 Tbsp) 75 g butter
juice 1/2 lemon
2 shallots, finely chopped
15 ml (1 tbls) chopped lemon thyme (or common thyme)
30 ml (2 tbls) chopped parsley
20 ml (4 tsp) grated horseradish
salt
freshly ground black pepper
wedges of lemon to serve
method
1. Heat the oven to gas mark 5 / 190°C (375°F).
2. Cut off the fins and tails of the mackerel but leave on the heads. Slit the fish open along the belly, gut them and rinse under a running tap. Pat dry.
3. Cream the butter and add the lemon juice, seasoning, chopped shallots, herbs, horseradish and seasoning.
4. Stuff the fish with the mixture.
5. Cut four squares of foil large enough to enclose the fish comfortably and wrap the mackerel.
6. Twist the top edges of foil together and twist the ends upwards to prevent the juices leaking out.
7. Bake the parcels for 20 minutes, then open one to test by piercing with a fork to see if it is cooked.
8. Serve with wedges of lemon.
2. Cut off the fins and tails of the mackerel but leave on the heads. Slit the fish open along the belly, gut them and rinse under a running tap. Pat dry.
3. Cream the butter and add the lemon juice, seasoning, chopped shallots, herbs, horseradish and seasoning.
4. Stuff the fish with the mixture.
5. Cut four squares of foil large enough to enclose the fish comfortably and wrap the mackerel.
6. Twist the top edges of foil together and twist the ends upwards to prevent the juices leaking out.
7. Bake the parcels for 20 minutes, then open one to test by piercing with a fork to see if it is cooked.
8. Serve with wedges of lemon.
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