INGREDIENTS
2 large mackerel, gutted and cleaned (I take off heads and tails but that's just my preference)
50g soft cheese with herbs
4 mushrooms, sliced
Juice of half a lemon
Mixed leafy salad and crusty bread to serve
Salt and fresh pepper, to taste
Recipe continues
METHOD
Mix the soft cheese, sliced mushrooms, seasoning and lemon juice into a paste.
Stuff the belly of the fish with the mixture and place under a hot grill for up to 5 minutes per side. The skin should look brown, almost burned.
Serve with a side salad of fresh leaves, fresh bread and local butter. This makes a more substantial meal with new potatoes and seasonal veggies