MACKEREL RECHEADO WITH KATCHUMBER SALAD Something different to try with mackerel! Serves 4
❤ 4 x 225 g (8 oz) mackerel ❤ 1 quantity of Goan masala paste (see recipe below)
❤ Quarter teaspoon ground cumin ❤ A pinch of cayenne pepper ❤ 1 tablespoon white wine vinegar ❤ Quarter teaspoon salt
For the katchumber salad:
❤ 450 g (1 lb) vine-ripened tomatoes, thinly sliced
❤ 1 red onion, quartered and thinly sliced ❤ 2 tablespoons roughly chopped coriander leaves
❤ 1 quantity of pilau rice with crispy shallots, to serve
1 If you are cooking the mackerel on the barbecue, light it 40 minutes before you are ready to cook.
2 Prepare the mackerel. Cut the heads off the mackerel. Start to cut away the top fillet until you can get the whole blade of the knife underneath. Rest a hand on top of the fish and cut the fillet away from the bones until you are about 2.5 cm (1 inch) away from the tail. Turn the fish over and repeat on the other side. Pull back the top fillet and snip out the backbone, close to the tail, with scissors. The fillets will still be attached at the tail.
3 Spread the cut face of one fillet with a tablespoon of the masala paste. Push the fish back into shape and tie in two places with string. If you are grilling the mackerel, preheat the grill to high.
4 For the katchumber salad, layer all the ingredients in a shallow dish. Barbecue or grill the mackerel for 3 – 4 minutes on each side until crisp and lightly golden. Lift them on to 4 warmed plates. Serve with some of the katchumber salad and pilau rice.
Goan masala paste ❤ 1 teaspoon cumin seeds ❤ 1 teaspoon coriander seeds ❤ 1 teaspoon black peppercorns ❤ Half teaspoon fennel seeds ❤ Half teaspoon cloves ❤ Half teaspoon turmeric powder ❤ 50 g medium-hot red chillies, stalks removed then roughly chopped
❤ Half teaspoon salt 12 | THE WEST COUNTRY FOODLOVER
❤ 3 garlic cloves, chopped ❤ 1 teaspoon light muscovado sugar ❤ 1.5 teaspoons tamarind water ❤ 2.5 cm fresh root ginger, roughly chopped
❤ 1 tablespoon red wine vinegar
Grind the spices to a fine powder in a spice grinder. Put them into a food processor with the rest of the ingredients and blend to a smooth paste.
Recipe from Rick Stein’s Coast to Coast courtesy of BBC Books.
LUXURY FISH PIE
Paul Hollywood says: “A good fish pie, I think, always needs some smoked fish – or shellfish – to give it a real depth of flavour and what could be more luxurious than smoked Scottish langoustines? If you can’t get hold of any, use giant tiger prawns instead, and replace half the plain haddock with smoked haddock.”
Serves 6 ❤ For the poaching stock
❤ 600ml fish stock ❤ 600ml water ❤ 50ml Pernod ❤ 1 small onion, roughly chopped ❤ 1 small fennel bulb, roughly chopped ❤ 2 celery sticks, roughly chopped ❤ 1 bay leaf ❤ Few parsley sprigs
For the filling
❤ 500g haddock fillet (or other white fish of your choice), skinned
❤ 250g salmon fillet, skinned ❤ 250g smoked langoustine tails
For the saffron mash
❤ 1.5kg floury potatoes, such as King Edward, peeled and cut into large chunks
❤ 100ml double cream ❤ Good pinch of saffron strands ❤ 50g unsalted butter
For the sauce ❤ 40g unsalted butter ❤ 40g plain flour ❤ 300ml reserved poaching stock ❤ 100ml double cream ❤ 2 tbsp chopped tarragon ❤ Salt and pepper
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