Cornish Mackerel


Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 4 mackerel
  • 1 teaspoon fresh horseradish
  • 3 oz sour clotted cream, or cream cheese
  • 1 teaspoon chopped onion
  • ¼ pint cider


    If cream or cream cheese are not obtainable, nor fresh horseradish, the fish can be prepared with butter creamed with some bottled horseradish sauce, but the flavour is less good. Split and clean the fish. Work the horseradish into the cream or cream cheese together with the onion and just enough cider to make a soft spreadable cream. Spread this inside the fish and fold them back into shape. Place side by side in an ovenware dish and sprinkle with the remaining cider. Bake at 350°F, 180°C, gas mark 4 for forty-five minutes. Serve very hot.