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Chilled Fillets of Mackerel with Cider and Aromatic Herbs


  • 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


  • 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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