[simonj]

I feel that Normandy, with its climate, mixed Celtic and Norman heritage and its food produce is a great place for us to look at, with dairy, seafoodmeat and fruit more like our own than the rest of France.


This dish could not be simpler, with sustainable fish and home grown veg and fruit. This really is one of my favorite meals.

Use a good medium-dry cider to make a fairly sharp sauce.
This will contrast well with the rich definite flavour of the mackerel.
There's nothing fancy about this dish, the only advice I'd give is to try and find a good English real cider if you can.

-Fresh whole mackerel (one each)
-Enough dry cider to come half way up the fish (about 1 or 2 wine glasses)
-1 large Bramley Apple,diced
-1 large onion, sliced
-White Pepper
-tsp whole grain mustard

Preheat the oven to moderate hot 180 C - gas 4
Gut, clean and wipe the mackerel with a bit of kitchen paper.
Put it in an overnproof dish with the onion, cider, mustard and a little pepper.
Peel, core and chop the apples into smallish chunks.
Push some of them into the middle of the mackerel and place the rest round.
Spoon the cider over them and the fish.
Cover the dish and put in the oven or 15 mins.
Remove the cover and cook for another 15 mins.
Lift the fish out onto a warm plate and pop in the (now switched off) oven leaving the door ajar.
Pour the juices into a small pan with some of the apples.
Cook fairly quickly, mashing up the soft apples, to make a sauce.
Put the remaining apples round the fish and pour the sauce over.
Serve with potatoes and some nice garden green - spinach or chard is great with this.

[Her Outdoors]

Oh Simon - tempting the tastebuds again! Sounds delicious - definitely one to try.

[simonj]

I added a couple of links to Irish artisan ciders at the blog, as I try to keep things as local as possible