Tag Archive for: fish

Mackerel Mummies

Prep time: 5 minutes

Cooking time: 1 minute

Serves: 4

Ingredients

  • 110g can smoked mackerel, flaked
  • 1 tortilla wrap
  • 1tsp light mayonnaise
  • Few snips of chives
  • 4 baby gem lettuce leaves

To make this super simple (but scarily spooky) snack…

  1. Slice the tortilla wrap into long, thin strips about 5mm wide.
  2. Mash the mackerel and shape into 4 ‘mummies’. Gently wrap the tortilla strips around each mummy, folding the ends underneath and leaving space for the eyes.
  3. Pipe 2 small dollops of mayonnaise onto each ‘mummy’ to make the eyes and top each with a small piece of chive. Serve each on a lettuce leaf.

Tip: Toasting your ‘mummies’ in a hot, dry frying pan for 20 seconds on each side will firm up the wrap and give them an authentic aged look. As an alternative to mayonnaise, use low-fat soft cheese, soured cream or tomato ketchup.

For Hallowe’en, decorate with eyeballs, spiders and cobwebs and your spooky scene will be ghoulishly great!

Mackerel in Tomato Sauce Bhajis

Prep time: 5 minutes

Cooking time: 3 minutes

Serves: 1

Ingredients

  • 2 cans of mackerel in tomato sauce
  • 1 red onion finely sliced
  • Small handful of fresh chopped coriander
  • 110g sel-raising flour
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric
  • Vegetable Oil for deep frying – amount varies depending on your pan/fryer
  1. Preheat your fryer oil or if you don’t have a fryer you can use a deep-sided pan and fill it up to a third. The oil has to be piping hot for Bhajis to be at their best. Chefs tell us 180 degrees.
  2. Place the red onion, coriander, turmeric, flour, cumin seeds and mackerel in tomato sauce in a large bowl and mix everything together.
  3. This mixture will make 16 Bhajis. We recommend you half the mixture in the bowl by placnig a spoon down the mixture and then half again so you have four quarters this will help you get the Bhajis the right size.
  4. Run your hands in water under the tap so they are wet and this means you can now take each quarter of the mixture and roll it into four balls.
  5. Using a fish slice or slatted spoon gently lower the balls into the hot oil and leave for 2-3 mins before lifting them carefully out onto kitchen paper to remove the excess oil. We recommend you test one bhajis first for the oil.

The Bhajis are delicious and can be eaten right away or later if you have any left! Canned mackerel in curry sauce, along with the other flavours are actually really nice too.

These bhajis are also good with mackerel in curry sauce, try it for yourself today.

Oatcakes topped with Mackerel Pâté

Prep time: 2 minutes

Cooking time: 1 minute

Serves: 2

Ingredients

  • l 2 Smoked Mackerel Fillets
  • l 4 tbsp Creme Fraiche
  • l 1 box of Oatcakes
  1. Remove the skin and flake the smoked mackerel flesh into a bowl. Break it down with a fork, the more you mix, the smoother the pâté. If you prefer a courser type, go easy with the fork.
  2. Add in creme fraiche and mix it all up. If your mackerel wasn’t peppered in the first place, you might like to add some – but it should be salty enough.
  3. Serve with a plateful of oatcakes.

Mackerel with Squid, Savoy Cabbage and Smoked Bacon

Prep time: 16-20 minutes
Cooking time: 5 minutes
Serves: 4

Ingredients

  • 4x 150g Mackerel fillets
  • 200g prepared squid rings
  • 3 tbsp olive oil
  • Chopped herbs (to garnish)
  • 2 tsp garam masala
  • 4 salad potatoes, boiled and cut in quarters lengthwise
  • 1 carrot, diced and boiled
  • 1/2 Savoy cabbage, ribs removed, leaves shredded, blanched and drained
  • 1 small onion, diced
  • 60g smoked bacon, diced
  • 60ml cream
  • 200ml chicken stock
  1. Heat 1tsp of oil and cook the bacon and onion.
  2. Add the chicken stock and boil until reduced by half, then add the cream.
  3. Bring to the boil and add the cabbage, potatoes, and carrots and simmer for 10 minutes. Season with salt and pepper to taste.
  4. Roll the mackerel in the garam masala.
  5. Heat the oil in a pan and add the mackerel and cook skin side down until skin starts crisping up. Flip and cook through to other side.
  6. Remove the mackerel and quickly saute the squid rings to heat through.

To serve:

1.Spoon some of the vegetables in the centre of the plate and place the mackerel on top. Spoon around a little more of the sauce from the vegetables. Place squid rings on top.

Mackerel with Bombay Potatoes and Fried Egg

Prep time: 5 minutes

Cooking time: 16-20 minutes

Serves: 2

Ingredients

  • 2 mackerel fillets
  • 2 large potatoes peeled and diced 1cm
  • 1 clove garlic, crushed
  • Half a chilli, sliced
  • 1 tbsp curry powder
  • Half a tsp mustard seeds
  • 1 tsp grated ginger (optional)
  • 3 spring onions, sliced
  • 2 eggs
  1. Boil the potatoes in salted water until just tender but retaining a slight bite, drain
  2. Slash the skin of the mackerel 3 or 4 times brush the mackerel fillets with oil, season and cook under a preheated grill, skin side up until the skin is crispy, turn and cook the flesh side for one minute
  3. Heat a little oil in a non stick pan, add the mustard seeds and allow to pop, next add the ginger, garlic, chilli and curry powder, cook for 1 minutes the add the potatoes, cook turning gently until they are brown and crispy
  4. Fry the eggs
  5. Spoon some potatoes on to a plate top with a mackerel fillet, then a fried egg

Tom Yum Mackerel Soup

Prep time: 2 minutes

Cooking time: 31-40 minutes

Serves: 2

Ingredients

  • 480g mackerel fillets
  • 220g Tom Yum paste
  • 400ml coconut cream
  • 2 red diced chilies
  • 2 sticks sliced lemongrass
  • Kaffir lime leaves
  • Fresh coriander
  • Fresh limes
  • Olive oil
  1. Heat some olive oil in a pan and add in the lemongrass, lime leaves and chilies for a few minutes. Add the Tom Yum paste and cook gently for another few minutes.
  2. Slowly add the coconut cream and a squeeze of lime juice. Add the mackerel and a handful of fresh coriander leaves.
  3. Cook on a low heat for around 30 minutes – the consistency should be thin.
  4. Garnish with some extra chilies and fresh coriander leaves.
  5. Serve with a wedge of lime

Warm Mackerel Salad on Toast with Mustard Dressing

Prep time: 5 minutes

Cooking time: 5 minutes

Serves: 2

Ingredients

  • 2 fillets of smoked mackerel (skinned)
  • 8 cherry tomatoes (halved)
  • 100g green beans (trimmed)
  • 2 slices of ciabatta (toasted)
  • 1 large shallot (finely diced)
  • 2 tbsp grain mustard dressing
  • Optional (for French toast)
  • 2 eggs (whipped and seasoned)
  1. Blanch and refresh the green beans
  2. Heat a little oil in a frying pan – when hot add the mackerel fillets and season with salt and a turn of pepper. Cook until the pan side of the fish is crispy and two thirds cooked, turn over and cook on the other side for 1 minute, remove and keep warm.
  3. Give the pan a wipe with kitchen paper and return to the heat, add a splash of olive oil and add the shallots, cook without colour for 1 minute, add the tomatoes and beans, season and toss until warmed through
  4. Add the dressing and toss to coat the vegetables
  5. Lay the mackerel fillets on the toasted ciabatta and spoon over the vegetables and dressing

For an extra twist, you could also cook the ciabatta as French toast:

  1. 1. Soak the bread in the whipped eggs
  2. 2. Heat some oil in a frying pan and add the egg soaked bread, turning once and cooking until golden on both sides

And why not add some crispy bacon on top too for an extra bit of flavour?

Mackerel and Sun-dried Tomato Toast

Prep time: 5 minutes

Cooking time: 0 minutes

Serves: 4

Ingredients

  • Mackerel – tinned or 1 fillet
  • Crusty bread
  • Sundried tomatoes
  • Olives
  • Seasonal salad
  1. Toast some slices of crusty bread.
  2. Slice up some sun-dried tomatos and olives.
  3. When the bread is toasted, arrange the fish, tomatoes, capers and some salad on the toast.

Et voila, a fantastically simple starter or snack that doesn’t compromise on taste!

Mackerel and piccalilli wrap

Prep time: 2 minutes

Cooking time: 3 minutes

Serves: 2

Ingredients

  • 2 smoked mackerel fillets (cut into thick strips)
  • Shredded cos lettuce
  • Good quality jar of piccallili
  • 2 tortilla wraps
  1. Cook the strips of mackerel in a hot dry frying pan to warm through, then remove and keep warm.
  2. Place the wraps one at a time into the frying pan – turn once ensuring the tortilla are hot and taking on a little colour.
  3. Place a heated wrap on a serving plate and lay the cooked mackerel strips up the centre.
  4. Spoon some piccalilli the length of the fish, then sprinkle the shredded lettuce on top.
  5. Roll up and munch!

Fresh Herrings in Amalfi Lemon

Preparation time: 30 minutes plus marinating

Ingredients

455g (16oz) herring fillets, fresh or defrosted
6 lemons, preferably Amalfi or Sicilian
Sea salt and crushed black peppercorns
4 bay leaves
200ml (7 fl oz) olive oil

Method

  1. Cut the fish fillets into three pieces. Arrange with the bay leaves in a single layer in a large shallow dish and squeeze the juice of 5 of the lemons over the top. Thinly slice the remaining lemon and set aside.
  2. Season then cover loosely with cling film, and allow to marinate in the refrigerator for at least 12 hours.
  3. Remove the fish from the marinade and transfer to a serving dish. Pour over the olive oil and garnish with the remaining thinly sliced lemon.
  4. Serve as a starter with fresh foccacia.

Serves 4