Cornish Mackerel & Gurnard Mousakka
Method
Preheat the Oven at 180 degrees.
Cure the aubergine slices with Olive oil, and keep aside.
Slightly fry the fish in a non stick pan, skin side down, and place in a shallow baking dish.
Fry the slices of aubergine in the same pan, for the flavours of fish oil
to soak into them.
Layer the fried aubergine slices on top of the fish, and sprinkle some freshly torn oregano leaves on them.
Whisk the Clotted cream, mustard and egg along with the grated cheese and pour generously over the fish mixture.
Bake the Mackerel & Gurnard Mousakka for 15 minutes (or until the cheese mixture starts bubbling and as a nice brown layer)
Serve the Mousakka hot with a seasonal leaf salad and lemon wedges.
Ingredients
2 Mackerel Fillets
1 Gurnard Fillets
1 Large aubergine sliced thinly
4 Tablespoons Cornish Clotted Cream
1 Egg beaten
2 Tablespoons Mild Cornish Cheddar grated
1 Teaspoon Fresh Oregano Leaves
3 Tablespoons Olive oil
1 Lemon Quartered
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WELL DONE TEAM CFM!! Another great Christmas delivery, bang on time and including the fish - how do you do it in all this weather? Hope you didn’t have to…
Rachel Thompson, Mawnan Smith -
