Mackerel, cucumber/samphire creme Recipe

Lay 2 mackerel fillets, skinside down, in a shallow dish, then sprinkle with 1/2 tsp toasted fennel seeds and 1 1/2 tbsp flaky salt, making sure you cover the fish evenly. Cover with cling film and put in the fridge for 1 hr, then remove, wash off the salt and fennel seeds, and pat the fish dry with kitchen paper.

Return the fish to the shallow dish, skin-side up, pour over 100 ml olive oil and scatter over 3 shallots, sliced into thin rings. Put 1 1/2 tbsp caster sugar, juice of 1/2 a lemon and 100 ml red wine vinegar in a small saucepan and bring to the boil, then pour the hot liquid over the fish. Leave to cool, cover in cling film and put in the fridge to marinate overnight.

Next day peel en de-seed a piece cucumber and cut into very, very small cubes, enough for 3 tbsp. You also need 3 tbsp samphire, cut into small pieces. Mix them with 3 tbsp creme fraiche.

Remove the fish from the marinade, dry with kitchen paper and fry, skin side down in a very hot pan till nicely browned.

Serve as shown, with dill oil and cucumber juice.

(Based on a BBC Good Food recipe by Tom Kerridge)


from simple food, looking good
Mackerel, cucumber/samphire creme Recipe

from Sweet Cake

Mackerel, cucumber/samphire creme Recipe https://sweetteabiscuits.blogspot.com/2019/08/mackerel-cucumbersamphire-creme-recipe.html

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