Bacon And Sage Stuffed Mackerel Recipes

BACON-WRAPPED TROUT STUFFED WITH FRESH SAGE

Steps:

• Drizzle cavity of trout with olive oil. Season with salt and pepper. Stuff cavity with 4 lemon slices and 1 sprig of sage.
• Wrap trout with bacon like a mummy, using toothpicks to hold bacon in place. Each trout will require about 6 strips of bacon.
• Grill for approximately 5 minutes per side over direct medium-high heat, or until bacon is crispy and trout is cooked throughout. Trout can also be pan-seared for approximately 5 minutes per side.

CLASSIC MACARONI AND CHEESE WITH SMOKED BACON, AGED CHEDDAR AND FRESH SAGE

Steps:

• Preheat the oven to 375 degrees F. Coat 2 baking dishes with the butter.
• Place chopped bacon on a baking sheet and cook in oven until half cooked, about 10 minutes. Drain off excess grease, reserve bacon.
• In a large pot of boiling, salted water, cook elbow macaroni until al dente, about 8 to 10 minutes. Strain, toss lightly in olive oil, reserve.
• In a saucepan, on medium-high heat, saute bacon with a light amount of olive oil. Add the onion and cook until translucent then add the garlic. Dust with flour, whisk in milk, cream, nutmeg, and mustard powder. Bring to simmer stirring constantly for several minutes. Whisk in 4 cups of Cheddar and half a cup of Parmesan. Stir until all the cheese is melted. Adjust the seasoning with salt, pepper and lemon juice. Fold in the pasta, sage and parsley.
• Place into buttered baking dishes. Top with remaining cheeses and place dishes on baking tray and place in the oven. Bake until golden brown, about 20 to 25 minutes. Let cool about 5 minutes, garnish with parsley and sage leaves and serve!

BAKED SCOTTISH MACKEREL

Steps:

• Remove any bones from mackerel fillets, tweezers help.
• Mix the oats (larger flakes work best) and linseeds thoroughly in a bowl that you can dip the mackerel fillets into.
• Beat the egg, and dredge the mackerel through to coat.
• Dredge the egg coated mackerel fillets through the oat/seed mix to coat evenly.
• Lay skin side down on a baking tray (pre-oiled or non-stick).
• Bake in a pre-heated oven at 220C for 10-15 minutes, until the fish are just cooked through, and the oats/seeds slightly crunchy.
• Serve.

SOUSED MACKEREL

Steps:

• Cut each fillet into 6 pieces.
• Put in a baking dish in a single layer.
• Sprinkle with onion.
• Add mustard seed, celery seed, turmeric, salt, vinegar, and water.
• Cover the dish.
• Bake in a preheated 350F oven for 30 minutes.
• Serve hot or cold.
• I keep any leftovers in a covered glass dish in the fridge.

MOROCCAN-STYLE MACKEREL

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5. Cut the heads off the mackerel by making a cut on one side, behind the gills, through to the back bone. Cut the other side in the same way. Cut through the bone and discard the head. Remove the fins using kitchen scissors. Rinse the fish under cold water, inside and out, and pat dry with kitchen paper.
• Using a small sharp knife, make diagonal cuts in the flesh on both sides of the fish. In a bowl, mix the Moroccan-style seasoning with the lemon juice to make a paste. Set half aside and, using a teaspoon, carefully press the rest into the cuts in the mackerel.
• Put the spiced fish in an ovenproof dish and bake in the oven for 25 minutes. Put the cherry tomatoes on a baking tray and cook on a different shelf for the last 10 minutes. Heat the oil in a pan and cook the onion until soft. Add the pepper and cook for another 2 minutes, then stir in the reserved seasoning.
• Add the broad beans and stock, then heat until boiling. Cover and simmer for 5 minutes. Add the couscous and apricots, and heat until simmering. Remove from the heat, cover the pan, and set aside for 10 minutes. Fluff up the couscous mixture with a fork and stir in the parsley. Serve with the fish.

LEMON GARLIC MACKEREL

Steps:

• Lay the fillets of fish on a baking tray, which has been covered with foil for easy clean up.
• Sprinkle with salt and leave for 5-10 minutes. This helps give the flesh a firmer texture but you may omit this step if you prefer.
• Meanwhile, preheat the oven grill.
• Mix together the garlic, lemon and some freshly ground black pepper.
• Pour over the mackerel and then put in the oven to grill for about 5 minutes.
• If you have some fresh herbs like parsley to hand you could finely chop them and sprinkle them over the fish at this point.
• Serve with your favourite veggies.