Mackerel In White Wine Sauce
|Mackerel||4 , cleaned and filleted|
|Black pepper||To Taste|
|Butter||1 1⁄2 Ounce (40 Gram)|
|Fish stock||6 Fluid Ounce (175 Milliliter)|
|White wine||6 Fluid Ounce (175 Milliliter)|
|Dry sherry||2 Tablespoon|
|Fennel seed||1⁄2 Teaspoon, crushed|
|Grated lemon rind||1 Teaspoon, grated|
Place the mackerel fillets in a greased shallow baking dish.
Sprinkle with salt and pepper and dot with the butter, cut into small pieces.
Bring the stock, wine, sherry, fennel seed and lemon rind to the boil in a saucepan.
Boil for 10 minutes or until reduced to half the original quantity.
Pour over the fillets and bake in a fairly hot oven (190° C/375° F or Gas Mark 5) for 10 to 15 minutes or until the fish is cooked.
Test with a fork: the flesh should flake easily.
Transfer the fish and cooking liquid to a warmed serving dish and serve