Mackerel should be eaten the day it is caught, so this is a recipe for people living near the sea.
This delicious summer dish (available all year round if you freeze gooseberry puree) offers an interesting contrast in flavours – rich oily mackerel is offset by sharp tangy gooseberries. Be…
Take care not to overcook the courgettes. They should be just firm when pierced with a knife.
Ready cooked whole smoked mackerel can be bought from fishmongers and delicatessens and are easily filleted. Frozen vacuum-packed, or canned smoked mackerel fillets are available from supermarkets.
Use a medium-dry cider to make a fairly sharp sauce. This will contrast well with the rich definite flavour of fish such as mackerel.
A substantial supper dish for the family, lemon-stuffed mackerel could be served with a diced cucumber salad and boiled new potatoes tossed in parsley butter.
Exotic spices give pan-fried small, fresh mackerel a lively Moroccan flavour. A refreshing French bean, red pepper, olive and orange salad is the perfect complement.
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…
Mackerel in a marinade of grated onion, carrot, white wine, and soy sauce. Garnish it with blanched almonds and lemon slices.