50g (1.8oz) Bulgar wheat
2 tbsp Clear honey
1 crushed garlic clove
2 tbsp chopped tarragon
2 tsp mint
50g (1.8oz) butter + extra for greasing
4 small whole mackerel gutted & cleaned
1/4 pint (14.4fl oz) white wine dry
2 tbsp double cream
salt & pepper
chopped parsley to garnish
Mix apricots, Bulgar wheat, honey, garlic, tarragon, mint, salt & pepper. Fill the fishes’ cavities with mixture and tie two lengths of string round fish to hold in stuffing.
Place fish side by side in buttered shallow dish, pour over wine and dot with butter. Cover with foil and place on low rack in Halogen Oven.
Set temperature to 200°C (392°F), cook fish for 20-25 mins, removing foil for last few mins of cooking. Swirl cream into juices and serve sprinkled with parsley, accompanied by lemon wedges…
Serve and enjoy.