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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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