SOUSED MACKERAL IN SPICED PROSECCO


This recipe Sounds strange, but tastes absolutely fantastic, you can serve the mackeral either hot, as a main dish, or cold, as a starter or light lunch, either way you won't be disappointed



SHOPPING LIST


4 mackeral, filleted and boned

100g of seasoned whole wheat flour

500ml of Prosecco ( Extra dry if possible)

2 teaspoon of pickling spice

1 onion peeled and thinly sliced

1 Carrot peeled and thinly sliced into rounds

4 bay leaves


METHOD



1. Lightly Dust the flesh side of the mackeral with the seasoned flour

2. Roll up the mackeral from tail to the head loosely

3. Place each one into a deep oven dish

4. Pour over the Prosecco and add the Carrot, onion, bay leaves and pickling spices

5. Cover with foil and place in the oven (120c) for 30 minutes

6. Remove from the oven, serve warm or allow to cool and chill in the fridge

Jon

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