If still not sure about cooking this recipe but want to try, how about me coming to cook it for you.
Mackerel cooked with a Blowtorch Served with a Fennel Salad and Soy & Lime Dressing
Mackerel one if my favorite fish to eat, a nutritious oily fish packed full of vitamins and omega and totally underrated, a sustainable fish that we should eat more often.
Atlantic mackerel is often used in sashimi. Spanish mackerel has only a small percentage of red meat and a milder taste than other kinds of mackerel. King mackerel has a firm texture and distinct taste. Cero mackerel, caught in waters along the coast of Florida, has leaner flesh and more delicate flavor than most varieties. Pacific mackerel is an oily fish with an assertive flavor. Pacific jack mackerel (also called horse mackerel) is often tinned. Wahoo), is a subtropical fish with a delicate flavor; it is often used for sashimi.
Atlantic mackerel is often used in sashimi. Spanish mackerel has only a small percentage of red meat and a milder taste than other kinds of mackerel. King mackerel has a firm texture and distinct taste. Cero mackerel, caught in waters along the coast of Florida, has leaner flesh and more delicate flavor than most varieties. Pacific mackerel is an oily fish with an assertive flavor. Pacific jack mackerel (also called horse mackerel) is often tinned. Wahoo), is a subtropical fish with a delicate flavor; it is often used for sashimi.
Ingredients
Less than 30 mins Preparation time
30 mins to 1 hour Cooking time
Serves 4
For the mackerel
250ml/9fl oz cider vinegar, or white wine vinegar
250ml/9fl oz water
A handful of roughly chopped flat leaf parsley
40g/1½oz caster sugar
2 shallot’s thinly slice
½ tsp peppercorns
3-4 lemon slices
2 whole mackerel, filleted, pin bones removed
1 tbsp rapeseed oil
For the soy and lime dressing
1 tbsp soy sauce
1 tbsp water
1 lime, juice only
1 tsp fresh root ginger, peeled, finely diced
½ tsp dark muscovado sugar
For the fennel salad
1 tsp fennel seeds, soaked in water for 2 hours, drained and toasted in a dry pan
1 fennel bulb, finely sliced on a mandoline, slices soaked in ice-cold water for 20 minutes, drained
Half a red pepper finely sliced on a mandolin
A hand full of radish finely sliced on a mandoline
1 tbsp olive oil
½ lime, juice only
1 bunch rocket leaves
2 pinches sea salt
1 pinch smoked Spanish pepper or cayenne pepper if the smoked pepper is unavailable
Preparation method
1. For the mackerel, heat the cider vinegar, water, parsley, caster sugar, shallot’s, peppercorns and lemon slices in a medium saucepan over a medium heat. Heat the mixture until just warm then remove from the heat. Transfer the contents of the pan to a flat, shallow container and set aside to cool.
2. When the mixture has cooled, place the mackerel fillets into the container, flesh-side down. Set aside to marinate for 20 minutes
.3. For the soy and lime dressing, combine all the dressing ingredients in a small pan and gently heat through until the sugar has dissolved. Set to one side.
4. Preheat the grill to its highest setting
5. When the mackerel fillets have marinated, remove them from the marinade and pat dry with kitchen paper. Make several diagonal scores in the skin, going across the length of each fillet to stop them from curling up during cooking.
6. Brush a baking tray all over with oil. Arrange the mackerel fillets onto the greased tray, skin-sides facing upwards. Place under the grill and cook for 4-5 minutes, or until the skin is crisp and the flesh is cooked through. Or alternatively I like to use a blowtorch I know it sounds extreme but cooking the mackerel with a blow-torch gives a lovely charred flavor without overcooking the flesh. Drizzle the mackerel with rapeseed oil, gently blow torch on both sides until cooked through then season with salt and freshly ground black pepper.
7. for the salad, combined. all the salad ingredients in a large bowl.
8. To serve, divide the fennel salad equally among four serving plates. Place a grilled mackerel fillet on top of each portion. Spoon the salad dressing around the edge of the plate. Scatter over the remaining toasted fennel seeds.
For more info Mail or Call: simon.bingham@simons-sauces.com 0642297107
If still not sure about cooking this recipe but want to try, how about me coming to cook it for you.
simons-sauces 
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