Imperial

Method

1. Butter for frying Y2 onion, peeled and very finely chopped 1 tablespoon flour 34 pint medium-dry or dry cider cider Salt and freshly ground Salt and freshly ground black pepper black pepper 4.mackerel (about 175 g.
2. each), filleted 2 small eating apples, peeled, cored and finely sliced Freshly chopped parsley 4 mackerel (about 6 oz.
3. each), filleted 2 small eating apples, peeled, cored and finely sliced Freshly chopped parsley Melt a knob of butter in a large frying pan.
4. Add the onion and fry gently for 5 minutes or until golden and soft.
5. Stir in the flour and cook for a further 2 minutes, stirring constantly.
6. Stir in the cider gradually.
7. Season to taste and add the mackerel fillets.
8. Cover the pan and simmer gently for 15 minutes or until the mackerel is quite tender.
9. Test with a fork: the flesh should flake easily.
10. Transfer the mackerel to a hot serving platter and keep warm.
11. Add the apples to the pan, increase the heat slightly and simmer for 5 minutes or until the sauce is reduced to the consistency of double cream and the apples are glazed.
12. Adjust seasoning.
13. Pour over the fish, sprinkle with parsley and serve immediately with creamed potatoes and a seasonal green vegetable.
14. Mackerel with lemon stuffing A substantial supper dish for the family, lemon-stuffed mackerel could be served with a diced cucumber salad and boiled new potatoes tossed in parsley butter.

Plating