Ingredients
- mackerel 4 fillets, pin-boned
- rapeseed oil 1 tbsp
- cucumber ½, seeded and diced
- dill sprigs to serve
- verjus 250ml
- white peppercorns 1 tsp
- coriander seeds 2 tsp
- bay leaves 2
- shallots 2, finely sliced
- garlic 2 cloves, crushed
- green chilli 1, seeded and chopped
- golden caster sugar 100g
- creamed horseradish 1 tsp
- thick greek yogurt 6 tbsp
- vegetable oil 250ml
- dill a bunch
- red grapes 4, thinly sliced
- silverskin pickled onions 4, halved
Method
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Step 1
Heat all the pickle ingredients in a pan with 2 tsp salt and simmer for 2 minutes. Remove the liquid from the heat and let it cool to room temperature. Put the mackerel fillets, skin-side down in a shallow dish and pour over the pickle. Clingfilm the surface of the mackerel to ensure they are submerged in the liquid. Put in the fridge for 24 hours.
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Step 2
To make the horseradish yogurt, mix the ingredients with a pinch of salt. Put into a small piping bag and chill until ready to serve. Whizz the vegetable oil with the bunch of dill and a pinch of salt in a blender or liquidiser, then strain through muslin or a clean J-cloth, reserving the green oil. It will keep, covered, in the fridge, for a week.
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Step 3
Let the fish and marinade come to room temperature 1 hour before you serve. Remove the mackerel fillets and pat dry with kitchen paper. Strain the leftover pickling liquid. Whisk 50ml of the strained liquid with 1 tbsp rapeseed oil to make a dressing. Add the cucumber and season.
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Step 4
Pipe a few blobs of the yogurt onto 4 plates, and sit the mackerel fillets on top, skin-side up. Drizzle over the dressing with a few cucumber pieces, grape slices and pickled onion halves. Add a little dill oil and a few dill sprigs. Serve with a simple salad or crusty bread.
Nutritional Information
- Kcals 432
- Fat 35.6g
- Saturates 8.8g
- Carbs 7.5g
- Sugars 7.1g
- Protein 20.2g
- Salt 0.8g
