| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sainsbury2, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 4 |
sm |
Mackerel; gutted |
| 2 |
|
Cooking apples |
| 3 |
tb |
Dry cider; (3 x 15 ml spoon) |
| 1 |
ts |
Powdered ginger; (5ml spoon) |
| 1 |
tb |
Chopped parsley; (15 ml spoon) |
| 1 |
sl |
Lemon |
INSTRUCTIONS
TO GARNISH
1. 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.
2. Peel, core and slice the apples, and stew them in a covered pan with the
cider and ginger.
3. When soft, beat them to a pulp, adding more cider, if necessary, to make
a pouring consistency.
4. 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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