Mackerel parcels recipe
information
Preparation time: 20 minutes,
Cooking time: 35-45 minutes,
Oven temperature: 180°C, 350°F, gas 4,
Calories: 455 per portion
ingredients
6 small mackerel, about 275 g (10 oz) each, cleaned but heads and tails left on
maldon or sea salt
freshly ground white pepper
275 g (10 oz) gooseberries, topped and tailed
1/2 teaspoon sugar (optional)
1 teaspoon lemon juice
40 g (1 1/2 oz) hazelnuts, finely chopped
1/4 teaspoon green peppercorns, drained if in brine, lightly crushed
6 tablespoons dry cider
coriander sprigs, to garnish
maldon or sea salt
freshly ground white pepper
275 g (10 oz) gooseberries, topped and tailed
1/2 teaspoon sugar (optional)
1 teaspoon lemon juice
40 g (1 1/2 oz) hazelnuts, finely chopped
1/4 teaspoon green peppercorns, drained if in brine, lightly crushed
6 tablespoons dry cider
coriander sprigs, to garnish
method
1. Rinse the mackerel, rubbing any traces of blood with a little salt. Rub salt and pepper over the fish; set aside.
2. To make the stuffing, put the gooseberries into a small pan and add just enough cold water to cover. Bring to the boil, then simmer gently for 10-20 minutes until soft and pulpy and most of the liquid has been absorbed. Taste and add sugar if necessary. Stir in the lemon juice, nuts and peppercorns.
3. Cut out six pieces of foil, each large enough to enclose the fish with a good edge left to seal the parcels. Stuff each fish, pushing the mixture through the belly cavity.
4. Put each fish on a piece of foil. Sprinkle a tablespoon of cider over each, grind over some white pepper, then seal the parcels tightly.
5. Cook in the oven for 20 - 25 minutes. Open the parcels and garnish.
The fish may be prepared, and the stuffing cooked, up to 3 hours in advance, if covered with cling film and kept cool until you are ready to cook it. On a very hot day, chill the fish and bring to room temperature before stuffing
2. To make the stuffing, put the gooseberries into a small pan and add just enough cold water to cover. Bring to the boil, then simmer gently for 10-20 minutes until soft and pulpy and most of the liquid has been absorbed. Taste and add sugar if necessary. Stir in the lemon juice, nuts and peppercorns.
3. Cut out six pieces of foil, each large enough to enclose the fish with a good edge left to seal the parcels. Stuff each fish, pushing the mixture through the belly cavity.
4. Put each fish on a piece of foil. Sprinkle a tablespoon of cider over each, grind over some white pepper, then seal the parcels tightly.
5. Cook in the oven for 20 - 25 minutes. Open the parcels and garnish.
The fish may be prepared, and the stuffing cooked, up to 3 hours in advance, if covered with cling film and kept cool until you are ready to cook it. On a very hot day, chill the fish and bring to room temperature before stuffing
serving amount
serves 6
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