Geraldene Holt

Maquereaux Farcis

Stuffed Mackerel

Preparation info
  • Serves

    4

    .
    • Difficulty

      Easy

Appears in
French Country Kitchen
French Country Kitchen

By Geraldene Holt

Published 1987

  • About

Fresh herbs are essential for this stuffing but they can vary with the time of year.

Ingredients

  • 4 mackerel
  • salt, milled pepper
  • lemon juice
  • 2 handfuls

Method

Clean the fish, open up and remove the backbone and check that any other stray bones are discarded. Season the fish with salt and pepper and sprinkle with lemon juice. Set aside while you make the stuffing.

Cook the spinach in boiling salted water just until it collapses. Drain well, chop finely and press well in a sieve or colander to remove as much moisture as possible.

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