1 1/2 cup (175 g) 6 oz cooking apple, peeled and cored
75 g (6 oz) celery
2 tbsp (1 oz) 25 g butter
medium sized gherkins, chopped
1/2 level tsp (2.5 ml) dried thyme
1 tsp (5 ml) vinegar
45 ml (3 level tbsps) fresh white breadcrumbs
salt and pepper
2 large mackerel, filleted
2/3 cup (150 ml) 1/4 pint pure apple juice
1 level tsp (5 ml) arrowroot
1-2 tsps (5-10 ml) sugar
gherkin fans for garnish
75 g (6 oz) celery
2 tbsp (1 oz) 25 g butter
medium sized gherkins, chopped
1/2 level tsp (2.5 ml) dried thyme
1 tsp (5 ml) vinegar
45 ml (3 level tbsps) fresh white breadcrumbs
salt and pepper
2 large mackerel, filleted
2/3 cup (150 ml) 1/4 pint pure apple juice
1 level tsp (5 ml) arrowroot
1-2 tsps (5-10 ml) sugar
gherkin fans for garnish
method
1. Chop the apple and celery. Melt the butter in a saucepan and cook the apple and celery together until the apple is pulpy. Add the gherkins, thyme, vinegar, breadcrumbs and seasoning to taste. Mix well.
2. Spread the stuffing over the fish fillets and fold each in half. Put them in an ovenproof dish and bake, uncovered, at 180°C (350F) mark 4 for 25-30 minutes.
3. Blend a little apple juice with the arrowroot and sugar. Warm the remaining juice and add the blended arrowroot. Bring to the boil to thicken. Glaze the mackerel with some of the sauce,
4. garnish with gherkin fans and serve the remaining sauce separately.
2. Spread the stuffing over the fish fillets and fold each in half. Put them in an ovenproof dish and bake, uncovered, at 180°C (350F) mark 4 for 25-30 minutes.
3. Blend a little apple juice with the arrowroot and sugar. Warm the remaining juice and add the blended arrowroot. Bring to the boil to thicken. Glaze the mackerel with some of the sauce,
4. garnish with gherkin fans and serve the remaining sauce separately.
serving amount
serves 2-4
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