Friday, 5 August 2016

Butterflied Mackerel on Beetroot and Mango Salad

Mackerel freshly caught and cooked as soon as possible is amazingly delicious so we took the opportunity whilst staying in Dorset to pop over the border to Beer in Devon and go out on a fishing boat to catch some. After dragging our plentiful haul on to shore we stopped for a quick beer (you have to have a beer in Beer) then zoomed home to get the Cadac lit and that delicious mackerel filleted and cooked. I opted to butterfly the mackerel as we are a picky bunch and not keen on bones. Butterflying is surprisingly easy and there is an M&J Seafood video below demonstrating how to do it. Served up on a fresh beetroot and mango salad was the perfect accompaniment, and healthy too.


Ingredients:

Fresh mackerel
Beetroot, cubed
Mango, cubed
Feta cheese, cubed
Avocado, cubed
Cucumber, cubed
Baby tomatoes, quartered
Jalapeno peppers, sliced
Sunflower seeds
Cold pressed rapeseed oil
Balsamic vinegar


Method:

1. Butterfly the mackerel as per the video below.
2. Prepare the salad by mixing it all together, plate up and drizzle with a mix of balsamic vinegar and rapeseed oil.
3. Fry the mackerel in a little oil skin side down for about 2 minutes until most of the flesh has turned white and there is a just a pink strip in the middle. Season the flesh then flip it and fry for about 30 seconds.
4. Pop the mackerel on top of the salad and tuck in.


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