Mackerel with Horseradish & Rocquette Cider

Serves 4


4 Medium-sized Mackerel
2 tsp grated fresh horseradish root
1 tsp onion, grated
4 oz cream cheese
½ pint Rocquette Cider
Salt and freshly ground Pepper to taste
4 Bay leaves


Pre-heat the oven to 170ºC/gas mark 3. Pour the Rocquette Cider in to a saucepan and bring to the boil over a medium heat. Add the onions and green pepper, reduce the heat and simmer for 5-10 mins until the liquid has reduced a little. Remove from the heat. Put the fish in a flame-proof casserole and pour over the Rocquette Cider mixture. Add the tomatoes, majoram, mustarm, lemon rind and seasoning and mix carefully. Cover the casserole and bring to the boil over a medium heat. Transfer the casserole to the oven and bake for 30 mins, or until the fish is cooked. Pre-heat the grill. Mix the breadcrumbs and cheese and spread over the fish casserole. Place under the grill until the cheese browns. Serve at once.