Spring Mackerel With Sour Grapes And Saffron Salsa Recipes

SPRING MACKEREL WITH SOUR GRAPES AND SAFFRON SALSA

Steps:

• First make the salsa -- combine the onion, garlic, pepper, vinegar and a little salt in a bowl and marinate for the time it takes to prepare the fish.
• Dry roast the saffron threads until they barely darken (don't let them burn).
• Crush the saffron and add it to the marinating salsa in the bowl.
• Mix in the olive oil and the grapes.
• Now for the fish -- rinse and clean the fish.
• Salt both sides and the cavity.
• Dredge through the cornmeal, making sure to get a thorough coating.
• Heat up 1-2 Tbsp oil in the frying pan, then pan fry each fish for 4-6 minutes per side, turning gently to leave the cornmeal coating intact.
• Plate the fish, with the salsa along the side or passed separately.

FRESH CLASSIC GRAPE SALSA

Steps:

• Combine all ingredients in medium bowl and mix well. Let stand at least one hour before serving. Drain off excess liquid before serving.
• Nutritional analysis per serving: Calories 38; Protein 0.6g; Carbohydrate 9g; Fat 0.3g; 6% Calories from Fat; Cholesterol 0mg; Sodium 147mg; Fiber 0.7g

GRAPE AND AVOCADO SALSA

Steps:

• Place the grapes, avocado, red pepper, yellow pepper, onion, and cilantro in a mixing bowl. Season with lime juice, garlic salt, and black pepper. Gently fold the ingredients together until well mixed. Refrigerate 30 minutes before serving.

SWEET & SOUR MACKEREL

Steps:

• Mix the soy sauce, vinegar, ketchup, nam pla and 100ml cold water. Heat the tbsp sunflower oil in a large frying pan or wok until very hot. Add the onion, garlic and ginger. Stir-fry for 30 secs, then reduce the heat and stir in the sauce.
• Add the pineapple and chilli, then cook for 3-4 mins until the pineapple is slightly soft and the sauce is hot. Mix the cornflour with 1 tbsp cold water and stir into the sauce. Cook until thickened and glossy. Season with plenty of ground black pepper.
• Toss the fish with the flour and a pinch of salt until evenly coated. Place a medium saucepan over a high heat and add enough oil to rise 1cm up the sides of the pan. When the oil is hot, lower the fish into the pan using tongs and fry hard for about 1-2 mins on each side until golden and crisp. Drain on kitchen paper. Do not allow the oil to overheat and do not leave the hot oil unattended.
• Reheat the sauce until bubbling, then spoon into warmed dishes and place the hot fish on top. Scatter with shredded spring onion and serve immediately.

SMOKED PEPPERED MACKEREL AND SOUR CREAM ON HOMEMADE POTATO CHIPS

Steps:

• Preheat oven to 375°F. and generously brush 2 large baking sheets with some oil.
• With a mandoline or other hand-held slicer cut 1 potato crosswise into 1/8-inch-thick slices. Immediately arrange slices in one layer on 1 baking sheet and brush tops with some oil. Sprinkle slices with salt to taste. Bake slices in middle of oven until golden, 10 to 15 minutes, and with a metal spatula immediately transfer to a rack to cool completely. Make more chips with remaining potato. Potato chips may be made 3 days ahead and kept in an airtight container at room temperature. Top each potato chip with 1/4 teaspoon sour cream and a small piece of mackerel.

FRESH GRAPE SALSA

Steps:

• Combine all ingredients in medium bowl, mix well.
• Let stand at least 1 hour before serving.
• Drain off excess liquid before serving.

PAN-FRIED MACKEREL WITH ORANGE SALSA

Steps:

• Rub the fillets on both sides with the paprika and a little salt, then set aside. Mix the orange segments with the shallot, olives, parsley and a good grinding of black pepper.
• Heat the oil in a large frying pan and fry the mackerel on both sides for 2-3 mins. Serve with the salsa and some new potatoes and green beans, if you like.

MACKEREL WITH PISTACHIO AND CARDAMOM SALSA

Steps:

• Mix about 1/8 teaspoon cardamom with a pinch of salt. Rub on both sides of the fish and set aside until ready to fry.
• Finely grate the ginger and then press the pulp through a sieve or a small strainer (with a bowl underneath): You should get 1 teaspoon of juice. Discard the pulp and set the liquid aside.
• Use a small whisk to whip the heavy cream (double cream) until stiff. Switch to using a spatula and then fold in the sour cream (soured cream), ginger juice and a small pinch of salt so you have a soft cream. Keep in the fridge until ready to use.
• Combine the herbs with pistachios, remaining cardamom, the lime zest and juice, the chile pepper, 2 1/2 tablespoons oil and 1/8 teaspoon salt. Set aside.
• When ready to serve, add the remaining 2 tablespoons oil to a large frying pan (nonstick works nicely) and place over high heat. Once very hot, add the mackerel fillets, skin-side down (the skin should sizzle) and fry for 2 minutes. Press the fillets down with a spatula as they cook to prevent the skin from curling up. Once the skin is crisp and golden brown, turn the fillets over and fry for another minute, until golden brown. (You can do this in two batches, if necessary.)
• Transfer the mackerel to 4 individual plates. Spoon a quarter each of the ginger cream and the cardamom salsa next to each fillet and serve hot, with a wedge of lime.