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Stuffed Mackerel Fillets

Trusted.Chef's picture
Ingredients
  Mackerel 2 Large, filleted
For the stuffing
  Gherkins 6
  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)
  Vinegar 1 Teaspoon
  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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Dish: 
Stuffing
Ingredient: 
Mackerel
Interest: 
Everyday
Preparation Time: 
10 Minutes

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