Marinated Mackerel With Green Olive Celery Dressing Recipes

MARINATED MACKEREL WITH GREEN OLIVE & CELERY DRESSING

Marinated mackerel with green olive & celery dressing image

Mackerel is undoubtedly a British superfood but it can leave your kitchen full of pungent aromas. You can avoid this by lightly pickling instead of cooking it, like in this fresh-tasting recipe

Provided by Tom Kerridge

Time 15m

Number Of Ingredients 12

Ingredients

2 mackerel , filleted and pin bones removed
½ tsp fennel seeds , toasted
150ml olive oil
3 banana shallots , sliced into rings
1 ½ tbsp golden caster sugar
juice ½ lemon
150ml red wine vinegar
10 green olives , pitted and halved
2 celery sticks , thinly sliced at an angle
1 tsp chopped celery leaves
lemon wedges, to serve
crème fraîche , to serve (optional)

Steps:

Lay the mackerel fillets, skinside down, in a shallow dish, then sprinkle with the fennel seeds and 1 1/2 tbsp flaky salt, making sure you cover the fish evenly. Cover with cling film and put in the fridge for 1 hr, then remove, wash off the salt and fennel seeds, and pat the fish dry with kitchen paper.
Return the fish to the shallow dish, skin-side up, pour over the olive oil and scatter over the shallots. Put the sugar, lemon juice and vinegar in a small saucepan and bring to the boil, then pour the hot liquid over the fish. Leave to cool, cover in cling film and put in the fridge to marinate overnight.
The next day, remove the fish from the fridge 1 hr before serving to bring it to room temperature, then transfer to a serving plate. Stir in the olives, celery and celery leaves. Leave for a few mins, then serve with lemon wedges and a couple of spoonfuls of crème fraîche.

Nutrition Facts : Calories 638 calories, Fat 58 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.8 milligram of sodium

MARINATED MACKEREL FILLETS

Marinated Mackerel Fillets image

Yield makes 4 servings

Number Of Ingredients 14

Ingredients

1/2 cup dry white wine
1/4 cup raisins
1/2 cup extra-virgin olive oil
1/4 cup vegetable oil
4 skin-on Spanish or other mackerel fillets, each about 5 to 6 ounces
Salt
Freshly ground black pepper
All-purpose flour
1 large yellow onion, sliced thin
1 sprig fresh rosemary
4 bay leaves
1/2 cup Chicken Stock (page 74), canned reduced-sodium chicken broth, or water
2 teaspoons white-wine vinegar
1/4 cup toasted pine nuts (see page 149 for toasting instructions)

Steps:

Pour the wine over the raisins in a small bowl and let soak at room temperature while cooking the fish.
Heat 1/4 cup of the olive oil and the vegetable oil in a large, nonreactive skillet over medium heat until rippling. Meanwhile, season the flesh side of the fillets with salt and pepper, and dredge them in flour to lightly coat both sides.
When the oil is ready, carefully slide the fillets into the pan. Fry, turning once, until lightly browned and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet to drain.
Pour off the oil from the skillet. Carefully wipe out the skillet with a wad of paper toweling. Pour in the remaining 1/4 cup olive oil and return the pan to medium heat. Stir in the onion, season lightly with salt and pepper, and cook, stirring occasionally, until wilted, about 4 minutes. Toss the rosemary and bay leaves into the pan and continue cooking until the onion slices are light golden, about 5 minutes.
Pour in the wine and raisins, the stock, and the vinegar. Bring to a boil, then reduce the heat so the sauce is simmering. Simmer until the onion is translucent but not mushy, about 4 minutes. Stir in the pine nuts and simmer for 10 minutes.
Lay half the fillets in a baking or serving dish into which they will all fit comfortably. Spoon half the sauce over the fillets in the dish and cover with a second layer of fillets. Spoon the remaining sauce over the second layer of fillets. Let marinate at room temperature for at least 2 hours (up to 6 hours) before serving. Serve at room temperature, spooning some of the sauce over each serving.
This mackerel will keep well in the refrigerator for 4 to 5 days. Remove the mackerel and let come to room temperature 45 minutes before serving.

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