| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sainsbury13 |
4 |
Servings |
INGREDIENTS
| 2 |
|
Red peppers |
| 3 |
T |
Fresh lemon juice |
| 1 |
T |
Sugar |
| 1/2 |
t |
Salt |
| 2 |
T |
Olive oil |
| 1 |
|
Onion, finely sliced |
| 1 |
|
125 gram pac yellow |
|
|
chanterelle mushrooms |
|
|
wiped and sliced |
| 4 |
|
Mackerel fillets |
|
|
approximately 175g |
|
|
6oz each cut in |
|
|
half |
INSTRUCTIONS
Preheat the oven to 180 C, 350 F, Gas Mark 4. Place the peppers in a
baking tin and roast in the oven for 20-25 minutes, or until the skin
shrivels and begins to blacken in places. Allow to cool slightly then
remove the skin from the peppers, then slit the peppers open and
remove the stem and seeds. Place the peppers in a blender and add the
lemon juice, sugar and salt. Blend to a smooth puree, put to one side.
Preheat the grill to a moderate heat. Heat oil in a frying pan over a
moderate heat and saute the onions for 1-2 minutes, then add the
mushrooms and saute for a further 2 minutes. Meanwhile, prepare the
mackerel fillets by grilling on a moderate heat 3-4 minutes on each
side. To serve, Place red pepper sauce on each of the plates, top with
the mushrooms then finally the mackerel. Converted by MC_Buster.
NOTES : A combination of sweet pepper sauce with mushrooms and
mackerel. Converted by MM_Buster v2.0l.
A Message from our Provider:
“There has to be more to life . . .”