Mackerel with pickled cucumber, horseradish and herbs


You'll need

60 ml (¼ cup) olive oil, plus extra for drizzling 1 tsp Sherry vinegar 1 tsp light soy sauce 4 mackerel fillets (140gm each), pin-boned 20 gm horseradish, finely grated 1 tbsp each dill, chervil, tarragon, chives, micro-coriander and rocket cress   Pickled cucumber 200 ml apple juice 1 cup (loosely packed) flat-leaf parsley leaves 25 ml white wine vinegar 1 tsp nori powder (see note) 2 Lebanese cucumbers, thinly sliced on a mandolin

Method

  • 01
  • For pickled cucumber, combine ingredients (except cucumber) in a blender with 250ml water and ½ tsp sea salt flakes and blend to combine, then strain through a fine sieve into a non-reactive bowl, add cucumber and stand at room temperature to pickle (3-3½ hours). Drain and reserve cucumbers and pickling liquid separately.
  • 02
  • Preheat a woodfired or charcoal barbecue (or a char-grill pan) to high heat. Mix oil, Sherry vinegar and soy sauce in a bowl and set aside. Drizzle mackerel with extra oil, season both sides with salt to taste, then cook skin-side down until skin is well grilled and crisp (3-4 minutes). Turn and cook until almost cooked through (1-2 minutes; do not overcook).
  • 03
  • Arrange cucumbers and fish on plates, drizzle with a little pickling liquid, scatter with horseradish and herbs and serve warm.
Note Nori powder is available from Japanese grocers. If it’s unavailable, fold half a sheet of nori into a small rectangle and chop very finely.

This recipe is from the June 2012 issue of Australian Gourmet Traveller.

“Mackerel is such a wonderful fish and also one of the most under-used,” says Graham. At The Harwood Arms, he cooks it over a charcoal flame. “Grilling it in this fashion is my favourite way of preparing mackerel.”

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Slightly off-dry riesling.

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