Mackerel is a beautiful oily fish and is rich in omega 3 fatty acids which is a great brain booster. Mackerel is best cooked as fresh as possible preferably on the day it is caught and with the correct cooking a flavour pairings it can look great on the plate as we as tasting absolutely delicious.
Mackerel has a stronger flavour than other dishes which makes cucumber a clean fresh accompaniment and sharp flavours like rhubarb helps to cut through the oiliness.
INGREDIENTS (Serves 4 people)
4 Fresh Mackerel Fillets (pin-boned)
500g Fresh Rhubarb
100ml Cider Vinegar
1 medium onion finely chopped
½ teaspoon salt
300ml cider vinegar
To make the Rhubarb Chutney place vinegar, onion, sugar and salt in a saucepan and bring to the boil
Add Rhubarb chopped into approx. 1 cm pieces
Simmer gently for 30 mins
Allow to Cool
To pickle the cucumber bring the vinegar, sugar and water to the boil allow to cool slightly and add thinly sliced cucumber and allow the flavours to pickle the cucumber over a few hours
For the Mackerel cut each fillet into four pieces, rub all over with rapeseed oil and sprinkle with salt, using a blow torch scorch the mackerel all over until charred and crispy but being careful not to burn the flesh, to check if mackerel is cooked properly, make a cut in the thickest part of the fish – the flesh should be moist and firm but slightly opaque.
To serve arrange four pieces of mackerel per person in the centre of the plate, arrange rhubarb chutney around the mackerel along with the pickled cucumber. Decorate with fresh herbs such as dill or fennel.
Recipe provided by Audrey Byrne of:
Grooms at the Ranch, Dublin Rd, Gorteenoona, Monasterevin, Co. Kildare, W34 T384
Phone: 086 820 1264
Read our other featured article of Grooms at the Ranch HERE