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Rick Stein

Chilled Fillets of Mackerel with Cider and Aromatic Herbs


Serves 4

Ingredients

  • 600ml/1 pint cider
  • 1 carrot, thinly sliced
  • 3 shallots, thinly sliced
  • ½ tsp black peppercorns
  • 1 sprig thyme
  • 1 bay leaf
  • 1 sprig fennel
  • 1 sprig lovage or celery tops (optional)
  • ½ tsp salt
  • 4 large mackerel fillets or 8 small ones

Method

  1. Bring all the ingredients, except the mackerel, to the boil in a pan then simmer for 30 minutes.
  2. Place the fish, skin side up, in a shallow pan.
  3. Pour over the hot court-bouillon and bring back to the boil. When it has bubbled over, remove it from the heat and leave to cool before chilling overnight. Remove the fillets from the court-bouillon and serve on individual plates and garnish with the sliced carrot and onions, and a few spoonfuls of sieved court-bouillon.
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