Stuffed Mackerel En Chemise
|French mustard||2 Teaspoon|
|White bread slices||4 , crusts removed|
|Lemon||1⁄2 , rind grated|
|Freshly ground black pepper||To Taste|
|Beaten egg||1 (For Binding)|
|Frozen puff pastry||7 1⁄2 Ounce, Defrosted (1 Packet, 212 Gram)|
Remove the heads from the mackerel and gut by slitting along the underside with a sharp knife.
With the flesh side down, press along the backbone using the thumb.
Turn the mackerel over and remove the backbone.
Wash the fish and dry well.
Spread the mustard inside each fish.
Make the breadcrumbs, using the double-bladed chopping knife, then add the onion, parsley sprigs, lemon rind and seasoning to the bowl and chop.
Pour in sufficient beaten egg through the feed tube to bind the mixture.
Fill the fish with the stuffing.
Roll out the pastry thinly into an oblong 2.5 cm/1 in longer than the fish.
Cut in half and wrap each fish in the pastry, sealing the edges with beaten egg and tucking the ends underneath.
Place on a damp baking tray and make three slashes across the top of each parcel.
Brush with beaten egg and bake in a hot oven (220C, 425 F, gas 7) for 20 minutes, then reduce the oven to moderately hot (190C, 375 F, gas 5) for a further 15-20 minutes.