Baked Mackerel with Calvados

Baked Mackerel with Calvados

One of Lord Bone’s favourites this. “Drinking Calvados while cooking is optional,” he says, but we suspect it’s not exactly frowned on. Serves 2.

  • 2 mackerel, cleaned and heads removed
  • 30g (1 oz) butter
  • 3 large spring onions, chopped
  • grated rind of ½ lemon
  • 50g (1 ¾ oz) white breadcrumbs
  • 1 tbsp fresh parsley, chopped
  • 1 medium Bramley apple, cored and finely chopped or mashed
  • oil
  • 2 tbsp calvados
  1. Pre-heat oven to 190C/375F/Gas Mark 5. Wash and dry the mackerel. Melt butter and gently fry the spring onions for about 2 minutes. Combine apple, spring onions, calvados, parsley and breadcrumbs in a large bowl, and season well with salt and pepper. Pack an equal quantity of the mixture into the belly of each fish. Brush the fish with oil and season with a little more salt and pepper. Place the fish in a foil lined baking tin and bake in the top half of the oven for 25 minutes.

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