Mackerel Croquettes With Herby Couscous Recipes

SMOKED MACKEREL WITH HERB & BEET COUSCOUS

Steps:

• Put the couscous into a large bowl, pour over 150ml boiling water, then cover with cling film. Set aside for 10 mins.
• Meanwhile, mix the horseradish into the yogurt and season. When all of the liquid has been absorbed into the couscous, uncover it, then spread it up and around the sides of the bowl to help it cool more quickly.
• When couscous is quite cool, add the cucumber, herbs, onion, lemon juice and oil and toss well. Add the beets and toss briefly. Pile the couscous onto plates, flake a mackerel fillet into a few big pieces alongside each serving (discarding the skin), then serve with a big dollop of the horseradish yogurt. Pack the remaining couscous and mackerel into a lunchbox for the next day.

HERBY COUSCOUS

Steps:

• In a medium saucepan, bring 2 1/2 cups water, the butter and 1 teaspoon salt to a boil over medium-high heat. Once the water is boiling, add the couscous. Return the water to a boil, then reduce the heat to medium-low and cook, uncovered, for 8 minutes. Turn off the heat, cover the saucepan and let sit for 5 minutes. Fluff with a fork.
• Add the basil, chives, parsley, olive oil, dill, lemon zest and juice to a large bowl. Add the cooked couscous and toss to combine. Season with salt and pepper, toss to combine.

MACKEREL CROQUETTES WITH HERBY COUSCOUS

Steps:

• To make the béchamel, place the milk, bay, garlic and thyme in a saucepan. Place over a low heat and bring very slowly up to simmering point, which will take approximately 5 minutes. Remove the saucepan from the heat and strain the milk into a bowl, discarding the flavourings. Gently heat the butter in a clean saucepan and once just melted, add the flour. Cook for 2-3 minutes, stirring vigorously to make a smooth paste. Gradually pour the infused milk into the butter mixture and whisk continually until you have a smooth sauce. Add the cheese, whisk until melted and then stir in the paste.
• To make the mackerel croquettes, mix the mackerel, dill, shallot and anchovies with the béchamel and season with salt and pepper. Transfer to a baking tray lined with baking paper and place in the fridge for at least an hour to cool and firm up.
• Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Place the flour, egg and breadcrumbs in separate shallow bowls. Spoon out the mixture from the tray and form into small croquettes. Dip them first in the flour, then the egg and then coat them in the crumbs. Place into the deep fat fryer for 4-5 minutes, depending on the size of the croquettes, until golden. Drain on kitchen paper.
• To make the couscous, add all of the ingredients to a large bowl except the stock cube and oil. Dissolve the stock cube with boiling water and pour just enough stock into the bowl to cover the ingredients. Cover and allow to absorb for 20 minutes, then stir in the oil and season with salt and pepper.
• Serve the croquettes with the couscous, rocket and a sprinkling of dill.