Guess what we’re having for breakfast?

August 2002

By Lance and Kester Heaton

POACHED mackerel with vegetable medley

THIS RECIPE REQUIRES A STOUT FISHING POLE or at least a good friend willing to share his catch, say Lance and Kester Heaton, who sail their 32-foot Pearson Vanguard out of Belfast, Maine. The rest is easy.

INGREDIENTS:

Fresh, good-sized tinker mackerel
Potoatoes, pared and finely diced
Chopped onion
Cherry tomatoes
Rice vinegar
Spices of choice

DIRECTIONS:

Seal all of the above in aluminum foil, one fish packet per person. Steam in saucepan or on grill for 30 minutes or until you think them taters is done.

Serve with Jiffy bran muffins, prepared according to package instructions and doctored with chopped candied ginger and raisins. (Remember, the ginger is a good larder item for those guests prone to motion sickness.) Don’t forget plenty of butter. Stonewall Kitchen makes a mighty fine fig-walnut butter that compliments the muffins nicely, available at The Good Table on Main Street in Belfast or anywhere fine foods are sold.