Best Smoked Mackerel With Crispy Skin Recipes

SUCCULENT SWISS PORK ROAST WITH CRISPY SKIN

Succulent Swiss Pork Roast With Crispy Skin image

This is one of my favourite forms of Pork. It is very juicy and yet offers lovely golden crisp skin on top! You will need to get a large piece of preferably Pork Neck or a large piece of pork with the skin and fat still attached, NOT a lean pork roast, so not for those watching their weight! Every time I prerpare this type of pork roast guests never fail to praise and make superlative compliments! Try it, it also makes a great and special family meal!

Provided by Switzerland

Categories Pork

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 large pork neck, 8-10 lbs. with fat and skin attached (do not remove!!)
6 -7 tablespoons Dijon mustard, full grain or 6 -7 tablespoons spicy mustard
1 lime, juice of
salt, to taste
ground black pepper, to taste
Season-All salt, to taste (or preferably Knorr-Aromat)
3 tablespoons dried oregano leaves
2 tablespoons dried thyme leaves
2 tablespoons dried marjoram
1 1/2 tablespoons dried rosemary
1 cup water
3 tablespoons extra virgin olive oil
1/2 cup water
1/2 cup half-and-half
1/3 cup extra dry vermouth or 1/3 cup dry white wine

Steps:

Pre-heat oven 375°F.
Wash the entire piece of pork under running water (both sides).
Place meat skin side up in a large roasting pan.
Cut the top skin with a very sharp knife just up to the beginning of the layer of fat in a criss-cross diamond pattern (just like a baked ham), but not all the way to the meat.
Generously apply the mustard on both sides all over the roast including the skin.
Squeeze and evenly apply the juice of half a lime per side of the roast.
Sprinkle the salt. pepper, season-all and all the dried herbs evenly on both sides of the roast.
Turn roast so the skin faces upward in the roasting pan.
Pour 1 cup water into bottom of pan (not on the roast).
Drizzle olive oil evenly over the top of the roast.
Place roast into hot oven and cook 1 3/4 hours or until juices flow clear when center of roast is pieced (meat must be done, not pink!).
Remove roast from pan and start slicing including the crisp-golden skin into 1/4 inch pieces. Keep warm!
For Gravy/Sauce:.
Take pan drippings and add 1/2 cup water, 1/2 cup Half and Half, 1/3 cup extra dry vermouth or dry white wine and scrape bottom of pan to mix well!
Season with salt, pepper and season-all to taste. Pour into gravy boat and serve hot with pork roast. Bon Appetit!

Nutrition Facts : Calories 110.7, Fat 10, SaturatedFat 2.5, Cholesterol 7.5, Sodium 179, Carbohydrate 5.4, Fiber 2.4, Sugar 0.7, Protein 1.7

SMOKED MACKEREL WITH GOOSEBERRY SAUCE

Smoked Mackerel With Gooseberry Sauce image

Make and share this Smoked Mackerel With Gooseberry Sauce recipe from Food.com.

Provided by morgainegeiser

Categories Scottish

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 smoked mackerel fillets
4 lettuce leaves
4 lemon wedges
2 tomatoes, cut into wedges
2 ounces gooseberries, poached
1 1/4 cups cream, lightly whipped

Steps:

Place the mackerel fillets on the lettuce and garnish with lemon and tomato wedges.
Finely chop the poached gooseberries (or puree them) and mix with the cream to make a gooseberry sauce.
Serve with the mackerel fillets.

Nutrition Facts : Calories 595.6, Fat 41.2, SaturatedFat 19.6, Cholesterol 188.5, Sodium 229.3, Carbohydrate 8.2, Fiber 2.3, Sugar 1.9, Protein 48.1

VERY HEALTHY SMOKED MACKEREL WITH TOMATO AND MIXED BEANS

Very Healthy Smoked Mackerel With Tomato and Mixed Beans image

A very healthy and tasty dish. I was looking for a dish to include smoked mackerel and stumbled upon this recipe. Great with Cous Cous as a main meal.

Provided by madcowjen

Categories One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

355 g ready to eat smoked mackerel, skinned and cubed
1 tablespoon olive oil
1/2 medium onion, finely chopped
1 garlic clove
1 (8 ounce) can chopped tomatoes
1 teaspoon red wine vinegar
1 pinch sugar
1 bay leaf
salt and pepper
250 g mixed beans e.g red kidney beans
1 tablespoon tomato puree

Steps:

heat the oil in a large pan and cook the onion and garlic until soft and transparent.
stir in the tomatoes, tomato puree, vinegar, sugar and bay leaf - bring to the boil.
season and stir in the beans.
Cover and simmer for 3-4 minutes.
stir in the fish, cover and cook until piping hot, approximately 5 minutes.
serve with cous cous or chunky french bread.

Nutrition Facts : Calories 720.7, Fat 39.3, SaturatedFat 8.5, Cholesterol 133.1, Sodium 159.4, Carbohydrate 36.7, Fiber 11.3, Sugar 4.9, Protein 54.7

SMOKED MACKEREL WITH CRISPY SKIN

Smoked Mackerel With Crispy Skin image

Make and share this Smoked Mackerel With Crispy Skin recipe from Food.com.

Provided by The 500 Chef

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 smoked mackerel fillets
3 tablespoons natural yogurt
1 tablespoon creamed horseradish
300 g cooked beetroots
1 tablespoon olive oil
50 g rocket, salad
1 pinch to taste salt and pepper

Steps:

In a small bowl mix together the natural yogurt and horseradish, taste and season with salt and pepper.
Slice the beetroot reserving the juice. Arrange on serving plates.
Arrange the rocket salad on serving plates.
Heat a non stick sauté pan over a medium heat. With a sharp knife slice 2-3 cuts into the mackerel skinand place the Mackerel skin side down in the pan and cook gently for 5 minutes or until skin is crispy. Place on top of the salad.
Spoon the horseradish mixture around the plates. Mix the olive oil with 2 tablespoon of the reserved beetroot juice and drizzle over the plates.

Nutrition Facts : Calories 433.5, Fat 21.9, SaturatedFat 5.8, Cholesterol 107, Sodium 329.7, Carbohydrate 10.1, Fiber 2.3, Sugar 7.8, Protein 47.4