FOOD & DRINK
Food & Drink S
local ProducE • rEciPEs • EvEnts by Holly and David Jones Marvellous Mackerel
ummer’s here and the mackerel are biting. if you are out fishing in the river or the bay at the moment it’s highly likely you’ll come back with a bag full of fabulously fresh mackerel. If you’re catching one, you’ll be catching a lot and you have to actively stop before you’re overrun with them. As our 7 year old nephew Ben said to his dad, “14’s enough now, we can’t eat any more” Wise beyond his years….
FRESH MACKEREL PATÉ 3 fresh mackerel, cleaned 1 onion, thinly sliced 100ml cider vinegar Few sprigs of parsley and chives 10 black peppercorns 1tbsp capers, rinsed and chopped 1tbsp chopped fresh parsley 2tbsp crème fraiche Salt and pepper
Put the onions with the cider vinegar and the herb sprigs into a large wide pan.
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Purply-green with black stripes, bright eyes and silver tongue, they are the most streamlined of fish - beautiful to look at and fantastic to eat when they’re this fresh. Once you’ve barbecued and grilled, maybe with some fresh rosemary, or feasted on fried mackerel fillets for breakfast, what do you do with the remainder of the catch? We’re not a great fan of freezing fish in a domestic freezer- the flesh goes soggy and it’s not great for cooking when defrosted. Nor do we like wasting any so here’s a couple of recipes for using up the excess. One for paste, paté or spread - call it what you will but it’s fantastic on toast - sourdough gives a great crunch. Equally good in a sandwich and perfect for when you’re feeling peckish on that next fishing trip. more often made with smoked mackerel, the paté is moist from the poaching and delicate in flavour with a few capers added to sharpen things up.
Holly & David Jones 01803 752943
www.mannafromdevon.com
turn the heat off. Leave to stand for 30 minutes or until the fish comes easily away from the bones.
take the fish out of the liquid and cool until you can handle it. take off the skin and take the flesh from the bones.
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Put the fish into a bowl and mash until smooth with the crème fraiche - a fork will do the job as the fish is so tender. stir in the capers and parsley and season with salt and pepper.
cucumber.
5 6
Chill until needed and serve with hot toast or in a sandwich with lots of salad leaves and thinly sliced
Add the mackerel and cover with water.
Put a lid on the pan, bring to the boil and
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