Mackerel in Cider

I know that the idea of cream, and quite so much of it, added to sauce that is to swathe such oily fish, might sound alarming. But when you’re cooking quickly, something’s got to give, and I find most often that something is the contemporary concern about cream and butter. Adding either or both of these is a way of adding instant depth, texture and accomplished finish to a dish. But if you want to add less, then I’m not stopping you.