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Mackerel With Cider Apple Sauce

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CATEGORY CUISINE TAG YIELD
Sainsbury2 4 Servings

INGREDIENTS

4 Mackerel, gutted
2 Cooking apples
3 T Dry cider, 3 x 15 ml spoon
1 t Powdered ginger, 5ml spoon
1 T Chopped parsley, 15 ml
spoon
1 Lemon

INSTRUCTIONS

Make three diagonal cuts on each side of the mackerel, and put under  a
hot grill for 5 minutes each side. Keep them warm while you make  the
sauce. Peel, core and slice the apples, and stew them in a  covered pan
with the cider and ginger. When soft, beat them to a  pulp, adding more
cider, if necessary, to make a pouring consistency.  Put the mackerel
on a warm serving plate and garnish them with  chopped parsley and
lemon slices. Serve the apple sauce separately.  Converted by
MC_Buster.  NOTES : Mackerel, with its distinctive black and silver
markings and  slightly oily flesh, is best when simply grilled.
Gooseberry sauce is  often served with mackerel, but this cider apple
sauce can be made  all the year round. Serve the fish with small
potatoes, boiled in  their skins, and peas.  Converted by MM_Buster
v2.0l.

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