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(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.


THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
Now available on kindle
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Mackerel with Cranberries - Naturally Gluten Free


This dish is enough for 6 people or 12 if you have lots of other goodies or if using on a buffet

One of the classic combinations for mackerel is gooseberries but visually unless one is using red gooseberries it does not make a lot of impact when served at, say, a dinner party. Cranberries have a similar tartness and a give this dish both a kick to cut through the fish’s oiliness and also to brighten it up. This uses Cranberries and Clementines both of which are readily available in the UK in December

For 6 (12 small portions)

Six mackerel filleted and scaled.
17g (6oz) cranberries
1 tbsp brown sugar
1 tsp black pepper
1 tsp fenugreek seeds
Little salt
1 medium onion
6 small clementines

Crush the fenugreek and pepper in a pestle and mortar mix with the sugar and salt and sprinkle over the cranberries. Leave for about an hour – it can be more don’t worry.

Slice the onion thinly and peel and segment the clementines.

Preheat the oven to 160ºC fan, 175ºC, 350ºF, Gas 4, Moderate oven

Use and large flat dish (lasagne dish) cover the base with the onion and half the clementine segments.
Lay half the mackerel fillets on this. Sprinkle the cranberry mixture over the fish.
Lay the remaining mackerel fillets on top of the cranberries.

Divide the remaining clementine segments between and over the fish.

Pour in about 1cm (½inch) water to just cover the base of the dish.

Cover with either a lid or foil and bake for 30-40 minutes until fish is cooked and cranberries are softened.

Serve with new potatoes and roasted broccoli - toss broccoli in oil and roast on a tray in the oven at the same time.