Cider Soused Mackerel Recipe
Planning a simple seafood themed dinner for your husband? Then all you need is this wonderful Cider Soused Mackerel. The Cider Soused Mackerel is irresistible, try it!
Ingredients
2 x 1 lb whole fresh mackerel
Salt and freshly ground black pepper
1/2 lemon
1 onion, sliced into rings
Sprig of fresh thyme
Sprig of fresh rosemary
4 bay leaves
1 1/4 cups hard cider
2/3 cup water
2 teaspoons arrowroot
Directions
To prepare the mackerel, slit along the belly and remove the guts.
Cut off the head and fins and wash well.
Season inside the fish with salt and pepper.
Place the fish in a shallow ovenproof dish.
Pare the rind from the lemon and place over the mackerel with the onion, herbs and bay leaves.
Pour over the cider and all but 1 tablespoon water.
Cover the dish with foil and cook in a preheated moderate oven (180°C/350°F, Gas Mark 4) for 30 minutes.
Strain off 300 ml/1/2 pint of the cooking liquid and reserve.
Blend the arrowroot with the remaining tablespoon of water and add to the fish liquid.
Place in a pan and heat, stirring, until the sauce thickens and clears.
Arrange the fish, onions and herbs on a warmed serving dish and pour over the sauce.
Cooking time: 35 minutes
Cut off the head and fins and wash well.
Season inside the fish with salt and pepper.
Place the fish in a shallow ovenproof dish.
Pare the rind from the lemon and place over the mackerel with the onion, herbs and bay leaves.
Pour over the cider and all but 1 tablespoon water.
Cover the dish with foil and cook in a preheated moderate oven (180°C/350°F, Gas Mark 4) for 30 minutes.
Strain off 300 ml/1/2 pint of the cooking liquid and reserve.
Blend the arrowroot with the remaining tablespoon of water and add to the fish liquid.
Place in a pan and heat, stirring, until the sauce thickens and clears.
Arrange the fish, onions and herbs on a warmed serving dish and pour over the sauce.
Cooking time: 35 minutes
