and Honey Stuffed Mackerel
small mackerel, cleaned and boned
2 oz. (50g) dried apricots
2 tablespoons of clear honey
2 oz. (50 g) fresh white breadcrumbs
quarter pint (150 ml) dry white wine
2 oz. (50g) butter
2 tablespoons of cream
1 level tablespoon of chopped parsley
salt and pepper
the oven to 375°F.
Chop the apricots and mix with breadcrumbs and tarragon. Stir in
the honey and season to taste with salt and pepper. Remove the heads off
mackerel and fill the cavity of the fish with the prepared apricot
mixture. Butter a large ovenproof dish and arrange the mackerel in it.
Pour over the wine, dot with the remaining butter and cover with foil.
Bake in the pre-heated oven for about 35 minutes or until tender. Remove
the foil and stir the cream into the juices. Garnish with the parsley and