Archive for the ‘Mackerel’ Category

Smoked mackerel pate

Posted: May 6, 2013 by nietize in British, Mackerel
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From Jamie’s Ministry of Food
Serves 4 to 6
Ingredients

200g smoked mackerel fillets
2 spring onions
1 lemon
100g light Philadelphia cream cheese
1 tablespoon creamed horseradish
sea salt and freshly ground black pepper
1 small loaf of good-quality bread
1 punnet of cress

To prepare your pâté

• If you want to pull the skin off each piece of mackerel, do this now and discard it
• Trim and finely slice the spring onions
• Break the mackerel into chunks
To prepare your pâté

• Finely grate over the zest of one of your lemons, then cut it in half
• Put the cream cheese into a large bowl with the creamed horseradish
• Chop up the mackerel, spring onions and lemon zest on a chopping board, mixing everything together as you chop until you have a coarse paste

• Add this to the bowl with the cream cheese and horseradish
• Season to taste with salt and pepper
• Squeeze in the juice of your zested lemon, and mix again

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Creamy salmon kedgeree

Posted: September 2, 2012 by nietize in Eggs, Irish, Mackerel, Rice
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From Irish Cooking – Clare Connery
Ingredients
Serves 4

50 g Butter
1 large onion (finely chopped)
175 g long grain rice (cooked until just tender)
500 g cooked salmon (boned and flaked)
3 hard-boiled eggs (roughly chopped)
2 tblsp parsley (finely chopped)
150 ml Cream
salt and freshly ground black pepper
1 tsp chives (finely chopped to garnish)

Melt half the butter in a large pan, add the onion and fry until it is soft.

Stir in the cooked rice, and season well with salt and pepper.

Add the salmon, eggs, parsley and cream, folding them carefully into the rice to prevent the fish and eggs from breaking up too much.

Pile the kedgeree into an ovenproof dish.

Grease a sheet of foil with the remaining butter and use to cover the dish.

Heat thoroughly in a preheated oven, 180°C (350°F/Gas 4) for 15 minutes.

When hot, serve sprinkled with the chives.

Was in Dublin for a wedding, and I continued my habit from buying cookbooks from the countries I have been to. Bought this irish cookbook to test out its recipes, and started with this kedgeree dish. Very very creamy and filling, and quite tasty too.

Smoked mackerel with kale mash

Posted: September 24, 2011 by nietize in Fish, Haddock, Mackerel, Potatoes
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From GoodFood Fish and Seafood Dishes
Serves 1
Ingredients

1 medium potato, peeled and chopped into small chunks
200ml vegetable stock
large handful of kale, finely shredded
small knob of butter
140g piece skinned smoked haddock
25g butter
1 heaped tbsp dijon mustard

Boil the potato in the stock for 6 minutes until potato fluffs round the edges and the stock has reduced slightly. Stir in the kale and butter, lower the heat and simmer, covered, for 5 minutes. Lay the haddock on top of the kale and potatoes, cover the pan and steam gently for 5 minutes.

Meanwhile, melt the butter in a microwave or a pan on top of the stove, then whisk in the mustard, a splash of water, a tiny pinch of salt and a good grinding of pepper.

Using a fish slice, lift out the cooked haddock and set aside, keeping it on the fish slice. Mash the potato and kale in the pan with the pan juices. Scoop the mash onto a plate, sit the haddock on top and pour over the sauce.

Mackerel with warm cauliflower and caper salad

Posted: September 10, 2011 by nietize in Mackerel, Salad
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From BBC Good Food
Serves 2

Ingredients
300g cauliflower , cut into florets
1 lemon
4 tsp capers , rinsed
½ small bunch flat-leaf parsley , chopped
½ small bunch mint , chopped
2 tsp olive oil
1 small garlic clove , crushed
2 large or 4 small mackerel fillets

Heat the grill and bring a pan of water to the boil. Drop the cauliflower into the water, then cook for 4-5 mins until just tender. Zest and juice half the lemon, then mix with the capers, parsley, mint, olive oil and garlic in a salad bowl. When the cauliflower is cooked, drain, then stir into the herby dressing with some seasoning while still hot.

Put the mackerel on a baking tray, zest the remaining lemon half over it, season, then grill for a couple of mins on each side. Cut the lemon into wedges. Serve alongside the mackerel and cauliflower salad.

I have been eating smoked mackerel for the longest time, and I have never encountered fresh mackerel until Marks and Sparks started selling it. As you can see, I am quite hooked on it. I think my first encounter with it is when my mom grilled and served it as part of a Japanese meal.

Anyway, there’s nothing much you really need to do with the fish aside from grilling it with a bit of sea salt, black pepper and lemon. What matters is what comes with it, and I think this cauliflower salad is a pretty robust salad to go with it, especially with the capers.


Modified from Lifestylefood.com.au
Serves 4
Ingredients

20 baby tomatoes, halved horizontally
Salt and pepper, to season
3 tbsp light olive oil
175g/6oz Puy lentils, shop bought ready-cooked
Juice of a lemon
6 tbsp extra virgin olive oil
4 mackerel fillets
1 small red onion very finely sliced
1 tbsp baby capers
4 tbsp parsley, very finely chopped
125g/41/2oz good quality Greek Feta cheese
50g/11/2 oz of spinach
1 green pepper, sliced

Method

1 Pre-heat the oven to 180 degrees Celsius.

2 Place the tomatoes, red onion and green pepper into a roasting tray. Season generously with salt and black pepper then, drizzle over two tablespoons of the light olive oil. Place in the oven. Cook for 40 minutes. Place the mackerel fillets (seasoned with salt and pepper) on top and grill for 10 minutes.

3. While waiting for the tomatoes and fish to cook. Place the lentils (cooked) in a large bowl with the lemon juice,parsley and 5 tablespoons of the extra virgin olive oil.

4. When the fish is cooked,remove the fish to one side and add the tomatoes mixtures, capers and feta to the lentils, season to taste and mix well.

5. To serve fold the spinach into the salad with the remaining olive oil check the seasoning and then divide between four plates. Place the mackerel on top.

Smoked mackerel and chorizo

Posted: August 8, 2010 by nietize in Mackerel, Pork, Potatoes
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From Channel4.com
Serves 4
Ingredients
200g piece chorizo, roughly chopped
2 small onions, chopped
900g potatoes, cut into small cubes
250g cherry tomatoes, halved
4 peppered smoked mackerel fillets, skinned
Large handful of fresh parsley leaves, chopped

1. Heat a large, non-stick frying pan over a high heat. Add the chorizo and cook, stirring, for 2 minutes, until most of the oil has been released. Remove with a slotted spoon and set aside.

2. Reduce the heat to medium and add the onions and potatoes to the pan. Coat in the oil from the chorizo and cook for 12-15 minutes, stirring occasionally, or until the potatoes are just tender and the onions golden.

3. Stir the tomatoes and chorizo into the pan. Flake the mackerel fillets with a fork and add them to the pan. Gently mix and cook for 2 minutes, until piping hot. Stir in the parsley. Divide between 4 plates and serve with a mixed leaf salad.


From Delia’s Complete How to Cook

Serves 2
350-400g smoked haddock, or smoked cod, skinned
2 rounded tbsp creme fraiche
1 heaped tbsp snipped fresh chives
10g butter, diced
150ml whole milk
freshly milled black pepper

First place the fish in the frying pan and add a little freshly milled black pepper but no salt. Then pour in the milk (it won’t cover the fish, but that doesn’t matter), bring it up to simmering point and simmer gently, uncovered, for 8-12 minutes if you’re using pieces of smoked haddock or cod, or 8 minutes for golden haddock cutlets. You will be able to see quite clearly when they are cooked, as the whole thing will become pale and opaque.

Now carefully remove the fish to a plate using using a fish slice, increase the heat and add the creme fraiche to the pan. Continue to simmer, uncovered, for 2-3 minutes, until the sauce reduces and thickens slightly, then whisk in the butter and return the fish to the sauce briefly. Scatter in the chives, let it bubble for about 30 seconds and it’s ready to serve.

I love the taste of smoked fish; I know it’s not everyone’s cup of tea but I absolutely love it. In the past, I just grill the mackerel and ate it with toasted. Now, I like to think that I have advanced quite a bit in that I am actually cooking with it!

Anyway, nice simple Delia Smith recipe, doesn’t take more than 20 minutes to cook. I couldn’t find haddock at Waitrose so I got mackerel instead. I decided to add spinach to the sauce both for a more balanced meal and because I love creamed spinach.

Seafood bake with leeks and cider

Posted: October 10, 2009 by nietize in Cod, Fish, Mackerel, Prawns, Salmon, Seafood

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Taken from Waitrose recipes

Serves 4

Ingredients

250g Icelandic cod fillet, skinned
250g haddock fillet, skinned
100ml vegetable stock
300ml Waitrose Vintage English Cider (from 500ml bottle)
250g fresh mixed seafood or prawns
2½ tbsp olive oil
1 onion, finely chopped
25g softened butter
50g plain flour
20g fresh parsley, finely chopped

For the topping
500g waxy potatoes, peeled and thinly sliced
2 leeks, thinly sliced
Method

Place the fish fillets in a pan, add the stock and cider, and bring to a very gentle simmer. Poach for 5 minutes, then remove the fish with a slotted spoon. Reserve the poaching liquid.
Preheat the oven to 200°C, gas mark 6. Flake the drained fish into 4 x 500ml individual pie dishes (or use a 2-litre square ovenproof dish) and mix with the seafood or prawns.
Heat 1 tablespoon of the oil in a pan and fry the onion for 3-4 minutes over a low heat to soften. Pour in the poaching liquid. In a small bowl, mix the butter and flour together to form a smooth paste. Add this to the hot liquid, a little at a time, whisking constantly until the paste is completely incorporated and the sauce is thick and smooth. Stir in the parsley, then divide the sauce evenly between the pie dishes.
For the topping, rinse the potato slices in cold water to remove excess starch. Drain and pat dry with kitchen paper. Place the potato slices over the fish, scattering the sliced leeks evenly among them as you go. Drizzle the remaining oil over the potatoes and bake for about 35 minutes, until they are golden and soft.

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