Marinated Mackerel with Tarragon recipe
information
Dill is the herb most commonly used for marinating fish, but there is no reason why other herbs such as tarragon or parsley cannot be used. Mackerel is one of the most nutritious fish, as it is rich in the special oils that are now thought to help prevent heart disease. Ask the fishmonger to gut and fillet the fish for you. Serve with a salad and new potatoes.
Preparation time : 10 minutes, MARINATING TIME : 36-48 hours, Calories per serving: 490
ingredients
Tarragon cUts through the rich flavour of mackerel
2 gutted and filleted mackerel, each weighing about 1 lb (450 g)
4 tablespoons fine sea salt
3 tablespoons caster sugar
3 tablespoons chopped tarragon
Sprigs of fresh tarragon for garnish
4 tablespoons fine sea salt
3 tablespoons caster sugar
3 tablespoons chopped tarragon
Sprigs of fresh tarragon for garnish
For the Sauce
2 tablespoons smooth French mustard
2 teaspoons clear honey
1 tablespoon lemon juice
3 tablespoons olive oil
1 tablespoon chopped chives
2 teaspoons clear honey
1 tablespoon lemon juice
3 tablespoons olive oil
1 tablespoon chopped chives
method
1. Wash the fillets and trim away the inside of the belly cavity.
2. To make the marinade, mix together the salt, sugar and tarragon, and sprinkle a third of the mixture over the bottom of a large dish. Lay two fillets in the dish, skin-side down, and sprinkle over another third of the mixture.
3. Lay the remaining fillets on top, skin-side up, and sprinkle over the remaining mixture. Place in the refrigerator for at least 36 hours, turning the fish several times.
4. Lift the fillets out of the marinade and cut the flesh away from the skin into neat strips - as if slicing smoked salmon. Arrange on a large serving platter and garnish with sprigs of fresh tarragon.
5. To make the sauce, spoon the mustard into a bowl. Gradually stir in the honey, lemon juice, oil and chopped chives. Pour into a jug or sauceboat, and serve separately with the fish.
2. To make the marinade, mix together the salt, sugar and tarragon, and sprinkle a third of the mixture over the bottom of a large dish. Lay two fillets in the dish, skin-side down, and sprinkle over another third of the mixture.
3. Lay the remaining fillets on top, skin-side up, and sprinkle over the remaining mixture. Place in the refrigerator for at least 36 hours, turning the fish several times.
4. Lift the fillets out of the marinade and cut the flesh away from the skin into neat strips - as if slicing smoked salmon. Arrange on a large serving platter and garnish with sprigs of fresh tarragon.
5. To make the sauce, spoon the mustard into a bowl. Gradually stir in the honey, lemon juice, oil and chopped chives. Pour into a jug or sauceboat, and serve separately with the fish.
serving amount
serves 4
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