Open Mackerel Sandwich With Fennel Slaw Recipes

STEAK SANDWICHES WITH FENNEL SLAW

Steps:

• Slice steak against the grain into as-thin-as-you-can-get-them strips (this is much easier to do when the steak is cold). Transfer to a large bowl and let sit at room temperature while you make the slaw. If you have time, slice the steak before you start cooking; an hour is ideal to completely take off the chill.
• Toss sliced fennel, red onion, salsa verde, 1/2 tsp. salt, and 1 Tbsp. fennel fronds in a large bowl to combine. Season slaw with a few grinds of pepper and toss again.
• Spread cut sides of focaccia with 2 Tbsp. mayonnaise each; transfer to plates. Divide steak between bread and crown each sandwich with a big handful of slaw. (You may have a small amount left-nibble on it or serve on the side.) Top sandwiches with more fennel fronds and sprinkle with salt.

OPEN MACKEREL SANDWICH WITH FENNEL SLAW

Steps:

• Toast the bread until crisp, then spread over the soft cheese. Divide the smoked mackerel between the toasts.
• In a small bowl, mix the fennel, onion, capers, lemon juice, oil, chives and some seasoning. Spoon over the fish toasts, with lemon wedges for squeezing over.

FENNEL SLAW

Steps:

• Cut cabbage in quarters, lengthwise. Remove and discard core and slice as finely as possible across width. Place in large bowl.
• Remove wispy fennel leaves. Chop and reserve for garnish. Cut bulbs in half and slice as finely as possible across width, discarding hard cores. Place in bowl with cabbage.
• Combine remaining ingredients in another bowl. Add, half a cup at a time, to cabbage and fennel just until well moistened. You don't want a pool of dressing at bottom of bowl. Toss well and store in refrigerator.

MACKEREL WITH ROASTED FENNEL, MEYER LEMON, AND OLIVES

Steps:

• Preheat oven to 400 degrees. Slice fennel into 1/2-inch wedges (reserve fronds), arrange on a rimmed baking sheet, and drizzle with 1 tablespoon olive oil. Season with salt and pepper and roast, flipping fennel halfway through, until caramelized and golden, about 25 minutes. Let cool. Cut into 1/2-inch pieces. Transfer to a medium bowl.
• Peel zest from lemon, avoiding white pith. Thinly slice zest on the bias. In a medium bowl combine zest with fennel, olives, 2 tablespoons fresh lemon juice, and 1 tablespoon olive oil. Set aside.
• Butterfly mackerel by cutting lengthwise along belly of fish toward tail, then slicing along backbone (but not all the way through the fish). Gently open fish and arrange skin-side down on a parchment-lined baking sheet; flatten slightly. Drizzle with olive oil and season with salt and pepper. Bake until cooked through and flaky, 10 to 12 minutes. Transfer to a serving platter and top with fennel mixture. Garnish with chopped fennel fronds.

OPEN-FACED PICKLED MACKEREL AND APPLE SANDWICHES

Steps:

• Trim any excess skin from fish and with tweezers remove any small bones. In a saucepan just large enough to hold fillets in one layer bring water and vinegar to a boil with sugar, salt, and pickling spices and simmer 1 minute. Add fish to pickling liquid and cover with a heatproof plate slightly smaller than diameter of pan, weighting plate with a can to prevent fish from curling. Cook fish at a bare simmer 4 minutes, or until just cooked through, and transfer fish and pickling liquid to a glass dish. Chill mixture in freezer 20 minutes.
• In a small bowl whisk together cream cheese and sour cream until smooth and whisk in chives and salt and pepper to taste. Lightly toast bread and core and slice apple thin.
• Spread toast with chive cream and arrange apple slices over cream. Drain mackerel and top each toast with half of fish. (Alternatively, chop apples and flake fish. Stir together apple, fish, and chive cream and spread on toasts.)
• Garnish open-faced sandwiches with chives.