Preparation: 25 minutes
4-6 hours chilling time
Cooking Time: 1 hour
Recipe adapted from Do-Ahead Dinners by James Ramsden (Pavilion)
“This method requires either a certain level of deftness with a sharp knife or a friendly relationship with a fishmonger. Boning and stuffing the fish is something to get out of the way long before your guests appear; it’s fiddly but not too challenging. You can if you wish just stuff the cavity of the cleaned but unboned fish, though that means when it comes to eating you have to work your way around the bones as opposed to hacking straight through a cross section of meat and stuffing. Otherwise, you can take two mackerel fillets and put the stuffing in between before wrapping in bacon or prosciutto.”
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Please do not share with anyone under 18. Drink responsibly.