Stuffed Mackerel Fillets Recipe
Ingredients
| 2 large mackerel, filleted | ||
| Gherkins | 6 (For the stuffing) | |
| Apple | 175 Gram (For the stuffing) | |
| Celery | 75 Gram, trimmed (For the stuffing) | |
| Butter/Margarine | 25 Gram (For the stuffing) | |
| Dried thyme | 2.5 Milliliter (For the stuffing) | |
| Vinegar | 5 Milliliter (For the stuffing) | |
| Breadcrumbs | 45 Milliliter (For the stuffing) | |
| Apple Juice | 150 Milliliter (For the sauce) | |
| Arrowroot | 5 Milliliter (For the sauce) | |
| Lemon juice | 5 Milliliter (For the sauce) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Chop two of the gherkins and make the others into fans for the garnish.
Peel, core and chop the apples and fry them with the celery in the fat in a small pan until the apple is pulpy.
Stir in the chopped gherkins, thyme, vinegar, breadcrumbs and seasoning and mix well.
Put the fish fillets on a board and spread the stuffing over them, then fold them in half and put them in a greased ovenproof dish that will fit into the pressure cooker.
Put the trivet in the pressure cooker, pour in 300 ml (1/2 pint) water and stand the fish on the trivet.
Put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure quickly.
Meanwhile heat the apple juice in a pan.
Blend the arrowroot and lemon juice and pour in a little of the hot apple juice.
Add mixture to the pan and reheat, stirring until it thickens and boils.
Serve the mackerel with a little of the sauce spooned over it, garnish with the gherkin fans and serve the rest of the sauce separately.
Peel, core and chop the apples and fry them with the celery in the fat in a small pan until the apple is pulpy.
Stir in the chopped gherkins, thyme, vinegar, breadcrumbs and seasoning and mix well.
Put the fish fillets on a board and spread the stuffing over them, then fold them in half and put them in a greased ovenproof dish that will fit into the pressure cooker.
Put the trivet in the pressure cooker, pour in 300 ml (1/2 pint) water and stand the fish on the trivet.
Put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure quickly.
Meanwhile heat the apple juice in a pan.
Blend the arrowroot and lemon juice and pour in a little of the hot apple juice.
Add mixture to the pan and reheat, stirring until it thickens and boils.
Serve the mackerel with a little of the sauce spooned over it, garnish with the gherkin fans and serve the rest of the sauce separately.
Chef
