Stuffed Mackerel Fillets
|Mackerel||2 Large, filleted|
|For the stuffing|
|Cooking apple||6 Ounce (175 Grams)|
|Celery||3 Ounce, washed , trimmed and chopped (75 Grams)|
|Butter/Margarine||1 Ounce (25 Grams)|
|Dried thyme||1⁄2 Teaspoon (Leveled)|
|Fresh breadcrumbs||45 Milliliter (3 Leveled Tablespoon)|
|For the sauce|
|Apple juice||1⁄4 Pint (150 Milliliter)|
|Arrowroot||1 Teaspoon (Leveled)|
|Lemon juice||1 Teaspoon|
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.