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Cornish Line-Caught Mackerel with Saffron, Sea Greens and Chilli Dressing

Cornish Mackerel Recipe
Mackerel are one of nature's true superfoods! They are packed with Omega 3 (2,804 mg per 140g serving), easy to cook and absolutely delicious - and you can't say that about many things in life! This dish is a celebration of mackerel with a gorgeous zesty dressing that combines beautifully to make a light dish for all seasons.
This recipe serves 4 people as a main course. Recipe by Adam Clark, Head Chef at Fish for Thought.
INGREDIENTS FOR
x Pair of Mackerel Fillets, ask to have these v-cut so that the bone is removed
10
ml olive oil

For the dressing:

15
g banana shallot - finely sliced
25
g carrot - peeled and finely sliced
0.5
x cloves of garlic - crushed
0.5
x whole large mild chillis - finely sliced
2.5
g Cornish Seaweed Company Sea greens - reconstituted and chopped
0.25
x teaspoon fennel seeds
0.25
x teaspoon coriander seeds
1
x branches of thyme
10
ml olive oil
25
ml cider vinegar
A pinch of saffron
0.5
x lemons - zest and juice
Cornish Sea Salt and Pepper to season
Pennywort to garnish

The Fish

Roast the mackerel fillets, skin side down in a pan on medium heat until just under- done. Ideally you want to cook them skin side down only until the skin is crispy and the flesh is cooked about ¾ of the way through. Remove from the pan and place in a tray to await the dressing. They will carry on gently cooking whilst you prepare the dressing.

The Dressing

1. Boil one or 2 potatoes in their skin until cooked. Leave to one side with the skin left on.

2. In the same pan in which you cooked your fish, gently fry the shallot, carrot, chilli, sea greens, saffron, garlic, fennel seeds and thyme in a little olive oil.

3. Once softened, add lemon zest and juice, season with salt and pepper and then add white wine vinegar. Then keep on medium to high heat and reduce.

4. Peel and slice the potatoes and use the slices to form a bed for the mackerel fillets to sit on.

5. Remove ingredients from the heat, add a little more olive oil to make a dressing and then, while still warm, pour over the mackerel fillets and allow to marinade for a few minutes.

6. Garnish with Pennywort and serve warm.

This dressing would work really well with all oily fish, including sardines and salmon. The dish can be served warm or cold.

Wine matching suggestion

The rich, oily taste and texture, needs a zesty full-bodied white wine to cut through it. You can't go wrong with a New Zealand Sauvignon Blanc, with strong gooseberry tones that work beautifully with mackerel.