| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sainsbury13, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 2 |
lg |
Red peppers |
| 3 |
tb |
Fresh lemon juice |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Olive oil |
| 1 |
sm |
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.
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