SOUSED MACKEREL WITH CRèME FRAîCHE & CAPERS
James Martin's version of this authentic Scandinavian dish of 24 hour-marinated fish
Provided by James Martin
Categories Dinner, Main course
Time P1DT25m
Yield Serves 2 as a light lunch or 4 as a starter
Number Of Ingredients 13
Steps:
- Put the vinegar, 300ml water, carrot, red onion, allspice berries, peppercorns, cloves, sugar and 1 tsp salt in a pan and bring to the boil. Gently simmer for 10 mins until the carrot is just cooked, then take off the heat and allow to cool slightly.
- Lay the mackerel fillets, flesh-side down, in a shallow dish and pour the sousing liquid on top, allow everything to cool, then cover with cling film and place in the fridge for 24 hrs.
- The following day, drain the mackerel fillets from the liquid and cut into slices. Toast the rye bread, then pile a few mackerel slices on top with a dollop of crème fraîche and a scattering of capers, chopped red onion and chives.
Nutrition Facts : Calories 672 calories, Fat 48 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 1.8 milligram of sodium
MACKEREL WITH ONIONS AND CAPERS
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle fillets with salt and pepper and set aside.
- Cut onions in half lengthwise. Place each half cut side down on a flat surface and cut onions into very thin slices. There should be about 3 cups.
- Heat one tablespoon of the oil and one tablespoon of the butter in a saucepan. Add onions and cook, stirring fairly often, about 10 minutes or until golden brown. Sprinkle with salt and pepper.
- Add wine and cloves and cover closely. Bring to the boil and let cook over low heat about 20 minutes.
- Meanwhile, put the milk in a flat dish and add salt and pepper. Put the fillets in the milk and turn. Let stand until ready to use.
- Sprinkle the flour on a flat surface. Lift the fillets from the milk, one at a time, and shake off excess milk. Do not pat dry. Dip the fillets in the flour to coat well on both sides. Shake off excess.
- Heat the remaining 1/4 cup of oil in a skillet large enough to hold the fillets in one layer and when it is quite hot add the fillets, skin side up. Cook on one side over moderately high heat 3 minutes. Turn the pieces and cook on the other side about 3 minutes. Tilt the pan and baste the fillets occasionally as they cook.
- Arrange the fillets on a serving dish and spoon an equal portion of the onion mixture over each fillet.
- Heat the remaining 3 tablespoons butter in a skillet and cook, shaking the skillet vigorously around and around until the butter starts to brown and takes on a hazelnut color.
- Add the vinegar and pour the mixture over the onion-topped mackerel. Sprinkle with parsley and capers and serve immediately.
Nutrition Facts : @context http, Calories 579, UnsaturatedFat 29 grams, Carbohydrate 16 grams, Fat 45 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 12 grams, Sodium 661 milligrams, Sugar 5 grams, TransFat 1 gram
BROILED MACKEREL FILLETS WITH TOMATO-CAPER SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler to high.
- Place the mackerel fillets on a flat dish and sprinkle them with salt and pepper. Brush the fillets with 2 tablespoons of the olive oil and sprinkle the thyme evenly over the fillets. Set aside.
- Place the tomatoes in boiling water for about 10 seconds. Drain and pull away the skin. Cut away the core and discard. Cut the tomatoes crosswise and then cut into small cubes. Set aside.
- Heat the remaining oil in a saucepan over medium-high heat. Add the onion and cook, stirring, until wilted. Add the garlic, turmeric, capers, lemon juice and rind, tomatoes, cayenne, salt and pepper. Cook, stirring, 3 minutes. Set aside and keep warm.
- Place the mackerel fillets skin side up under the broiler and cook about 3 minutes. Carefully flip the fillets and cook another 3 to 4 minutes until the fish is cooked through.
- Transfer the fillets to a warm serving plate and spoon equal portions of the tomato-caper sauce over them. Sprinkle with parsley and serve immediately.
Nutrition Facts : @context http, Calories 503, UnsaturatedFat 26 grams, Carbohydrate 8 grams, Fat 38 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 8 grams, Sodium 677 milligrams, Sugar 2 grams, TransFat 0 grams
PEPPERED MACKEREL & PINK PICKLED ONION SALAD
This starter, with its quick pickled onion is impressive, but takes little time as it's part of making the dressing. You can do it while the turkey is cooking
Provided by Sophie Godwin - Cookery writer
Categories Starter
Time 15m
Number Of Ingredients 8
Steps:
- Mix together the onion, vinegar, sugar and a pinch of salt. Leave to pickle while you dice the beetroot and roughly chop the nuts.
- Divide the watercress and smoked mackerel between six plates. Scatter over the beetroot and nuts, then top with a cluster of the pickled onions. Whisk the oil into the pickling vinegar, then drizzle the dressing around the outside of each plate.
Nutrition Facts : Calories 318 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.9 milligram of sodium
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