Olive Magazine
Pickled Mackerel Recipe with Verjus

Verjus-pickled mackerel

Published: July 14, 2016 at 11:10 am
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  • Preparation and cooking time
    • Total time
    • + cooling + pickling
  • Easy
  • Serves 4

Verjus is made from pressed, unripe, green grapes and is a really versatile ingredient. Try it in this recipe for verjus-pickled mackerel from Tom Brown, head chef at Nathan Outlaw's The Capital in Knightsbridge

Nutrition:
NutrientUnit
kcal432
fat35.6g
saturates8.8g
carbs7.5g
sugars7.1g
protein20.2g
salt0.8g
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Ingredients

  • 4 fillets mackerel, pin-boned
  • 1 tbsp rapeseed oil
  • ½ cucumber, peeled, seeded and diced
  • to serve dill sprigs

PICKLE

  • 250ml verjus
  • 1 tsp white peppercorns
  • 2 tsp coriander seeds
  • 2 bay leaves
  • 2 shallots, finely sliced
  • 2 cloves garlic, crushed
  • 1 green chilli, seeded and chopped
  • 100g golden caster sugar

HORSERADISH YOGURT

  • 1 tsp creamed horseradish
  • 6 tbsp thick greek yogurt

DILL OIL

  • 250ml vegetable oil
  • a bunch dill

TO SERVE

  • 4 red grapes, thinly sliced
  • 4 silverskin pickled onions, halved

Method

  • 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.

  • 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.

  • 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.

  • 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.

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