Grilled Mackerel With Pickled Gooseberry Ketchup Recipes

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GRILLED MACKEREL WITH PICKLED GOOSEBERRY KETCHUP



Grilled mackerel with pickled gooseberry ketchup image

For your next dinner party try this classic combination of rich, oily mackerel with sour gooseberries. You can also use white grapes in place of the berries

Provided by Rosie Birkett

Categories     Fish Course

Time 1h10m

Number Of Ingredients 20

2 fresh mackerel , filleted and pin boned, each fillet cut across the grain into three pieces
1 tsp sea salt
2 tbsp dill , leaves picked, to serve
150ml white wine vinegar
2 tbsp golden caster sugar
1 tsp sea salt
4 juniper berries
1 tsp black mustard seeds
3 black peppercorns
1 bay leaf
150g gooseberries , washed
½ cucumber , cut into ribbons
1 tbsp olive oil
pinch fennel seeds
1 onion , finely sliced
1 green apple , peeled, cored and cubed
1 garlic clove , crushed
1 green chilli , deseeded and chopped
1 tsp brown sugar
100g thick, live natural yogurt

Steps:

  • First, pickle the gooseberries. Put the vinegar, sugar, sea salt, juniper berries, mustard seeds, peppercorns, bay leaf and 150ml water in a small pan and bring to the boil. Simmer until the sugar has dissolved, about 3 mins, then infuse for 10 mins. Put the gooseberries and cucumber ribbons in a dry, sterilised jar, add the bay leaf from the pan and pour over the pickling mixture and aromatics. Seal with a lid and allow to pickle for at least two hrs or preferably overnight.
  • Lay the mackerel pieces on a plate, skin-side down, and sprinkle the flesh with the sea salt. Allow to come to room temperature while you finish making the ketchup. Heat the olive oil and fennel seeds, add the onion, apple, garlic and chilli, season and cook for 8-10 mins, stirring, until the onion is soft and aromatic.
  • Drain the gooseberries and cucumber, reserving the pickling liquor. Set aside the cucumber and a handful of the gooseberries. Slice the rest of the gooseberries and add to the onion and apple mix, along with the brown sugar and 1 tbsp of the pickling juice. Stir until the gooseberries have broken down and the liquid has evaporated, about 10 mins. Taste for salt, and add a little more to balance the flavours if necessary. Blend using a stick blender or food processor to a smooth consistency, then leave to cool. Once cool, mix the ketchup through the yogurt.
  • Heat grill to its highest heat. Submerge the mackerel pieces in the reserved pickling liquor, then put on a baking sheet or grill pan, skin-side up. Grill the mackerel for 2-4 mins until the fish is just cooked through - it should be just opaque rather than dry and flaking.
  • Divide the ketchup between two plates and top with the reserved pickled cucumber and gooseberries. Put the mackerel pieces on top and garnish with dill.

Nutrition Facts : Calories 543 calories, Fat 38 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 2 milligram of sodium

WHOLE GRILLED MACKEREL



Whole Grilled Mackerel image

Mackerel is underappreciated but overwhelmingly delicious when it's fresh. Buy whole mackerel,then stuff it with sprigs ofthyme and slices of lemon,and crisp it on the grill.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 5

1 whole mackerel or striped bass (about 3 pounds), deboned, head and tail left intact
Coarse salt and freshly ground pepper
Extra-virgin olive oil, for drizzling
2 lemons
4 to 6 fresh thyme sprigs

Steps:

  • Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds). Using a sharp knife, make a few slashes in skin on both sides of fish. Open fish like a book. Season inside with salt and pepper, and drizzle with oil. Thinly slice 1 lemon; arrange lemon and thyme sprigs over 1 side of fish. Close fish, and rub oil all over skin.
  • Grill fish until skin is charred on 1 side, about 10 minutes. Carefully turn fish; cover, and cook until flesh inside is opaque, 10 to 12 minutes. Transfer fish to a platter, and open like a book. Drizzle with oil and juice from remaining lemon.

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