Recipes

This mackerel recipe is from Ramson's.

Mackerel is a summer fish, but must be line-caught as it is invariably damaged when it is trawled; ensure that the fish does not feel soft and has no fishy smell. Samphire (which you would get from a good fishmonger) and gooseberries (which should be quite hard and very green) are summer produce too, providing flavours and textures which complement lightly cooked mackerel to perfection.

Serves 4

    4 fillets of line-caught mackerel
    A little flour, seasoned with very little freshly ground black pepper
    Mild, extra virgin olive oil
    150g gooseberries
    Mild, extra virgin olive oil
    50ml dry white wine
    Small teaspoon of English mustard (best with mustard powder but use less)
    A good-sized handful of tender, trimmed samphire
    1 tablespoon of unsalted butter

Method

Make the gooseberry puree in advance; it can be served hot or cold. Wash the gooseberries then sauté in olive oil. Mix the mustard and white wine and add to the pan.

Simmer for 15-20 minutes - until the gooseberries are really soft; take care not to reduce too much. Remove from heat and puree, then sieve to remove the seeds.

Dust the mackerel with flour, and then pan fry in olive oil for a couple of minutes on either side (take care not to overcook; do the skin side first then present skin up).

Remove from heat and rest for three or four minutes before serving.

Blanch the samphire in boiling unsalted water then remove and refresh in cold water before sautéing in unsalted butter.

Place the mackerel skin side up on a bed of samphire and decorate with gooseberry puree.