NOTE: If you want the salt to be a little more
Mix all seasonings together and put in your salt shaker.
nto a mortar, add the salt, and pound to a smooth
ix the melted butter with salt, pepper, lemon juice, garlic powder
little sea salt and black pepper. Lay the mackerel fillets on
To remove some of the salt from the mackerel, soak in water overnight
Ask fishmonger to remove the head and backbone from the fish. Sprinkle mackerel with salt and pepper and grill on both sides for a few minutes.
Put butter in a saucepan; add vegetables and cook for about 5 minutes, stirring frequently.
Add tomato puree, sherry, pepper and salt.
Arrange vegetables in casserole and put mackerel on top.
Sprinkle each fish with paprika.
Cover with lid and cook in gas oven on gas mark 4 (350\u00b0) for about 15 minutes.
ver the mackerel and leave it 5 minutes.
Sprinkle salt, pepper
1. Layer the Vegetables on a baking tray, season with salt and pepper and
drizzle with olive oil.
2. Mix together the herbs, olive oil, ginger and garlic and add a pinch of salt.
3. Make 4 slits into the mackerel on each side and squish the herb mixture into
the gaps as well as the cavity. Place the Mackerel on top of the Vegetables and
cover with foil.
4. This can now be left to marinate for a while in the Fridge.
5. When it's supper time bake this slowly in the oven (175degrees) for 1 hour.
cardamom and a pinch of salt. Reduce heat to low; cover
Mix together the vinegar, sugar, garlic and chili in a large shallow salad bowl. Gradually whisk in the olive oil. Season to taste with salt and freshly ground black pepper.
Using a vegetable peeler, peel the zucchini and squash into long thin strips and add to the bowl with the dressing and toss to coat. Top with the smoked mackerel and serve with crusty bread.
sprinkle cucumber with 1 tsp salt. Transfer to a colander and
Remove the skin and bones from the mackerel.
Place the mackerel, butter and creme fraiche into a food processor, process until smooth.
Add the lemon zest and juice, parsley, Worcestershire sauce and salt and pepper to taste. Mix well. Stir in the mushrooms and place mixture into a serving dish. Chill well.
Alternatively serve in ramekins and top with melted butter. Garnish with lemon and parsley.
Slice the mackerel at an angle. Sprinkle with salt and pepper and dredge in flour.
Heat oil in frying pan. Cook the mackerel briefly on all sides.
Add the other ingredients and cook over high heat until well glazed.
orseradish, taste and season with salt and pepper.
Slice the
il and sprinkle with sea salt. Cook fish, skin side down
/2 teaspoon each of salt and pepper, then dredge in
Place mackerel in a mixing bowl, and break into small chunks. Mix in garlic, tomato paste, and oil. Season with basil and salt and pepper. Stir in tomatoes, cucumber, and onion. Serve mixture on a bed of lettuce leaves.
lean up.
Sprinkle with salt and leave for 5-10
Rinse and clean the mackerel. Pat dry. Set aside.
Saute the leeks or onions, carrots an celery root in butter until tender-crip.
Add the fish and broth. Stir in salt and pepper to taste.
Bring to boiling over high heat. Reduce heat to low and simmer slowly until fish is tender, about 6-8 minute.
Garnish with parsley before serving.
Serve with hot crusty garlic bread and a chilled Chablis.