Tag Archives: Mackerel

Coconut mackerel curry with lemon rice

28 Dec

Coconut mackerel curry with lemon rice
This delicious curry from Chennai, packed of flavours that are then tamed by the coconut. Mackerel is very popular southern India and is used regularly in coconut curries with tamarind to balance the flavours. Cut it into steaks as these keep the fish together and the bones add flavour to the gravy. Serve with lemon rice – nothing else is needed.
Mackererel curry

INGREDIENTSimage

2 medium onions, peeled and roughly chopped
2 medium tomatoes, roughly chopped
15g garlic, peeled and roughly chopped
8g fresh ginger, peeled and roughly chopped
1 teaspoon turmeric
3/4-1 1/2 teaspoons red chilli powder
1 tablespoon coriander powderimage
350ml water
450-500g whole mackerel, cleaned and cut into steaks 2.5cm thick
3-5 green chillies, left whole
1 1/2 teaspoons tamarind paste, or to taste
250ml coconut milk
salt, to tasteimage
METHOD

Heat the oil in a large non-stick saucepan. Add the fenugreek, cumin seeds and 10 of the curry leaves and fry for 10 seconds. Add the onions and cook for about 6–8 minutes until golden.
Meanwhile, puree together the tomatoes, garlic and ginger and powdered spices. Add to the pan and cook for 8–10 minutes over a high heat or until you can see little droplets of oil on the sides of the masala. Add a splash of water at any point, if necessary.
Add the water, bring to a boil and then add the fish, green chillies and remaining curry leaves. Bring back to the boil and cook for 3–4 minutes. Stir in most of the tamarind paste but leave a little to add later. Once the fish is cooked, add the coconut milk. Stir well, taste and adjust the seasoning and sourness (adding the remainder of the tamarind paste if necessary) and add more water if you prefer a thinner curryimage
Lemon rice

This South Indian dish goes well with seafood and vegetables. Curry leaves are used frequently in this part of India. When you find a fresh bunch, put them to dry on a towel on top of the boiler, then place them in an airtight jar to use as needed.<img src="https://simonssauces.files.wordpress.com/2014/12/image2.jpg?w=300" alt="image
Ingredients
image

2½ tbsp vegetable oil
½ tsp mustard seeds
pinch fenugreek seeds
1 tsp split chana dal (also called Bengal gram lentils)
1 tsp split black gram (also called urad dal or black lentil)
2-3 dried red chillies, left whole
1 rounded tsp chopped fresh ginger
¼ tsp ground turmeric
4 tbsp roasted peanuts
10 curry leaves, torn in half
salt, to taste
3 tbsp lemon juice, or to taste
350g/12oz freshly cooked basmati rice

Preparation method
Heat the oil in a large non-stick frying pan and add the mustard and fenugreek seeds, the chana dal, black gram and the chillies and stir fry until lightly browned.
Add the ginger, ground turmeric, peanuts, curry leaves and salt, to taste, and cook for about 40 seconds.
Stir in the lemon juice and cook for another minute before adding the rice. Stir fry to heat through, being careful not to break up the grains too much.
To serve, place the rice onto serving plates. imageimage
For more info don’t hesitate to contact me; simon.bingham@simons-sauces.com

Mackerel cooked with a Blowtorch Served with a Fennel Salad and Soy & Lime Dressing

9 Jan

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.

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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 mackerelAfbeelding 012

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

Afbeelding 0141 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

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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.

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2. When the mixture has cooled, place the mackerel fillets into the container, flesh-side down. Set aside to marinate for 20 minutes

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.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.

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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.

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7. for the salad, combined. all the salad ingredients in a large bowl.

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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.

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For more info Mail or Call: simon.bingham@simons-sauces.com 0642297107

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If still not sure about cooking this recipe but want to try, how about me coming to cook it for you.

Recipe of the Day Mackerel Tartare with Prosciutto Crisps and Green Apple Vinaigrette.

16 Dec

This is my tribute to Keri Moss, one of the This winners of Mastercher the Professionals 2012. The recipe uses quail eggs but I forgot to buy some , anyway this dish still tastes fantastic full of subtle flavors , this is a real must to try. 

Ingredients:Afbeelding 002

For the marinated cucumber

1 tsp runny honey

20g/1oz rapeseed oil

1 tsp Dijon mustard

2g salt

½ cucumber, peeled, seeds removed, cut into batons

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For the horseradish cream

100g/3½oz fresh horseradish, finely grated

70ml/2½fl oz soured cream

salt and freshly ground black pepperAfbeelding 011

For the green apple vinaigrette

2 Granny Smith apples, freshly juiced

20ml/1fl oz lime juice

20g/1oz runny honey

10g/½oz Dijon mustard

100ml/3½fl oz pomace oil

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For the mackerel tartare

1 banana shallot, finely chopped

15ml/½fl oz pomace oil

1 Granny Smith apple, core removed, finely chopped

½ bunch dill

100g/3½oz smoked mackerel, skin removed, cut into 0.5cm/¼in dice

1 very fresh whole mackerel, gutted, filleted, pin boned and skin removed, diced

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For the prosciutto crisp

light olive oil or pomace oil

4 slices prosciutto

To serve

mixed baby salad leaves

Preparation method

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1.For the marinated cucumber, mix together the honey, rapeseed oil, Dijon mustard, and salt.

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2.Place the cucumber in a vacuum pack bag and pack very tightly. Then place in the fridge for a minimum of two hours.

3.Remove the cucumber from the bag and cut it into a 1cm/½in dice. Add it to the honey dressing and set aside until ready to serve.

4.For the horseradish cream, add the grated horseradish and the soured cream to a food processor and blend to a purée. Pass through a fine sieve, season with salt and pepper and set aside in the fridge until needed.

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5.For the green apple vinaigrette, mix the apple and lime juice, honey, Dijon mustard and pomace oil and whisk to combine. Season with salt and pepper, to taste. Then set aside until needed.

6.For the mackerel tartare, gently fry the shallot in the pomace oil until softened, without colouring.

7.Remove from the heat and mix in a bowl with the green apple and dill. Set aside in the fridge to cool.

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8.Mix the smoked and fresh mackerel with the cooled apple and shallot, season to taste with about 30ml/1½fl oz of the green apple vinaigrette and some salt and pepper. Set aside in the fridge until needed.

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10.For the prosciutto crisp, line a baking tray with parchment paper and brush with a little pomace oil.

11.Then place the prosciutto on the paper and finish with another sheet of parchment paper.Afbeelding 037

12.Place another baking tray on top and cook in the oven for 15-18 minutes or until crisp. Then remove from the tray and cool on a wire rack.

13.Preheat a deep fat fryer to 180C/350F.

14.For the crisp poached quails’ eggs, poach the quails’ eggs for 90 seconds. Remove from the water with a slotted spoon and set aside to drain on kitchen paper.

15.Place the flour and beaten egg into separate bowls. Stir together the parmesan and panko breadcrumbs in a third bowl. Dip the poached eggs into flour, egg, then breadcrumbs.

16.Deep-fry the breaded eggs for 2-3 minutes, or until golden and crisp. Remove with a slotted spoon and set aside to drain on kitchen paper. Season with salt and pepper.Afbeelding 038

17.To serve, dress each serving plate with a swipe of the horseradish cream. Add two quenelles of the mackerel tartare and a quails’ egg. Remove the cucumber from the marinade and spoon around the plate. Then add the prosciutto crisp.

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18.Dress the frisée in a little of the apple dressing. Garnish the plate with the frisée and mustard frills. Pour the remaining dressing in a jug and serve on the side.

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If you’re still not sure or a little nervous, I can make this dish for you.

Pomace oil is made from olives , I used olive oil as an alternativeAfbeelding 050

For more info , mail or call : simon-bingham@simons-sauces.com

0642291707

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Many thanks to Keri Moss masterchef  professional winner 2012 for this most fantastic dish.

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