Mackerel

[setter]

I'm also so glad it's cheap, they can keep their salmon which is just so average. I'll stick with my cheap fish which is so much nicer.

Couldnt put it any better myself. A friend of mine does a lot of sea fishing, he uses mackerel for bait, (sacrilege tbh). But i always get him to keep a few for me.

 

[jamesblade]

Just started eating a lot of fish regular and smoked mackerel is one i'm loving, just got some pepperd as well which I realy like..

quality food to eat with salads or just right out of the packet.

 

[[TW]Sponge]

Would it be possible to microwave a mackerel?

I know it's against the good food laws, but I want to eat it everyday and only have a microwave at work.

Should I just pan-fry it before and warm it up? Any suggestions?

 

[Xelene]

Would it be possible to microwave a mackerel?

I know it's against the good food laws, but I want to eat it everyday and only have a microwave at work.

Should I just pan-fry it before and warm it up? Any suggestions?

Your colleagues will KILL you. It is a very smelly fish.

 

[[TW]Sponge]

Your colleagues will KILL you. It is a very smelly fish.

Ahh never thought of that. Would it still be nice if I fried it at home, then just ate it cold?

 

[Xelene]

Ahh never thought of that. Would it still be nice if I fried it at home, then just ate it cold?

It's good in salads cold, grill not fry.

 

[[TW]Sponge]

It's good in salads cold, grill not fry.

Sweet will give it a go, only thing is though my grill is broke. I have a griddle pan, will that do?

 

[Xelene]

Sweet will give it a go, only thing is though my grill is broke. I have a griddle pan, will that do?

It's fine, just use a bit of Olive oil.

 

[Tefal]

best one I've tried is one from mastercheif.

The fruity zing of rhubarb works brilliantly with mackerel; this dish of lip-smacking flavours and lively textures makes a delicious and healthy springtime supper.

Ingredients

For the mackerel

4 slices white bread, crusts removed

4 mackerel fillets, all bones removed

small bunch fresh dill

sea salt and freshly ground black pepper

2 tbsp groundnut oil

large knob of unsalted butter

For the rhubarb sauce

4 sticks rhubarb, washed and cut into 5cm/2in pieces

200g/7oz caster sugar

1 lemon, juice only

For the salad

5 tbsp groundnut oil

3 tbsp white wine vinegar

8 radishes, leaves attached

2 apples, preferably Granny Smith

1 head of frisée, inner leaves picked

Preparation method

For the mackerel, use a rolling pin to roll out the slices of bread as thinly as possible into a rectangle. Place a mackerel fillet in the middle of each piece of bread and scatter a little dill over the fish.

Season well with salt and freshly ground black pepper and then wrap up tightly to form a parcel. Repeat with the rest of the bread and fish. Place on a plate, transfer to the fridge and leave to chill until needed.

For the sauce, place the rhubarb in a saucepan with the sugar and a splash of water. Bring to the boil and then simmer until soft.

Allow the rhubarb to cool slightly, then transfer it to a food processor and blend until smooth. Pass through a sieve into a clean pan and add a little lemon juice to taste. Keep warm until needed.

For the salad, whisk together the groundnut oil and vinegar in a small bowl to make a dressing and season with salt and freshly ground black pepper.

Finely slice the radish and then core and finely slice the apple. Combine with the frisée and radish leaves in a large bowl then toss with the dressing.

To finish the fish, heat two tablespoons of groundnut oil in a large frying pan, then add the mackerel parcels. Fry for two minutes, or until crisp and golden-brown and then turn and fry for a further minute.

Add a large knob of butter and baste the parcels until golden-brown. Remove from the pan and drain on kitchen paper.

Slice the parcels in half and serve with the rhubarb sauce and salad.

http://www.bbc.co.uk/food/recipes/bread-crusted_mackerel_30360

the sauce really really goes amazingly well with it, and the whole thing is really easy to make.

Making this again myself this week.

Can't recommend it enough.

 

[panthro]

I usually just eat them tinned with thick bread and loads of butter. Lovely.

 

[Belmit]

Quickest, healthiest dish I know:

- Flaked smoked mackeral
- Cherry tomatoes
- Chopped avocado
- White fluffy rice

Add some black pepper and it's just a great salady lunchtime meal.

 

[Tefal]

I usually just eat them tinned with thick bread and loads of butter. Lovely.

Don't the tins break your teeth ?


badum

 

[Syph]

I had a lovely smoked peppered makerel in Newquay that was easy to do at home:

couple of fillets each
sliced tomato
sliced onion
capers
olive oil / lemon drizzle
granary bread

So easy.

/edit and olives! How could I forget.

 

[Cosimo]

Don't the tins break your teeth ?

Only if you eat them.

 

[alexakasloth]

I usually put some slits down the side of whole, gutted Makerel, some lemon slices in the cavity with coriander, some more lemon in the slits and grill.

 

[Freefaller]

I have a couple of smoked mackerel fillets pretty much every day for breakfast (with some poached or fried eggs). Love 'em.

 

[lookitsjonno]

i've bought a couple of smoked garlic and pepper fillets from my local fishmonger, can they be eaten cold?

 

[Freefaller]

I eat them cold - but they taste nicer grilled.

 

[vicisthebest]

I love mackerel. But my OH hates it, so I don't get to have it as often as I'd like.

 

[Stan_Lite]

I think mackerel tastes so nice, it always seems a shame to mask the taste with strong flavours like chilli etc.

My preferred way to cook it is simply to coat with oatmeal and fry in some butter and then serve with loads of salt and vinegar and eat with wholemeal bread spread thickly with real butter.