Method :
Set the oven
to 180C, Mark 4. Clean the fish and remove the bones. Divide each fish
into two halves. Put a little mustard on the inside of each piece of
fish. Add salt and pepper. Roll each piece up. Rub the inside of an
ovenproof dish with butter. Peel and slice the potatoes and put half of
them on the bottom of the dish. Peel and slice the onion and put it on
top of the potatoes. Then peel, core and slice the apple. Put the apple
on top of the onion. Put the rolled mackerel on top of the apple. Add a
little chopped sage, vinegar and a little salt and pepper. Lastly, cover
the dish with the rest of the sliced potatoes. Half fill the dish with
boiling water. Put little pieces of butter on top. Cover the dish with a
lid and cook in the oven for 45 minutes. Then remove the lid and cook
for another 30 minutes. The top must be golden brown and the potatoes
must be tender.
Serves 4
This is a
traditional Welsh supper dish. It comes from the town of Fishguard ("Abergwaun"
in Welsh), a little fishing port in southwest Wales. Fishguard is famous
for its delicious fresh fish. You can also use herring in the same way.
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