Mackerel fillets with roasted tomatoes and horseradish cream

Mackerel fillets with roasted tomatoes and horseradish cream

By
From
A Year In My Kitchen
Serves
4

Horseradish works well alongside oily fish. You really need to grate it freshly, though this may bring tears to your eyes! Mackerel needs to be exceptionally fresh to be delicious. Ask your fishmonger to fillet the fish for you – if the fillets are quite large, allow two per person, if small then you will need to allow three. Mackerel also tastes best when it is very hot, so don’t let it sit around before serving.

Ingredients

Quantity Ingredient
4-6 mackerel, filleted
sea salt
freshly ground black pepper
1 tablespoon olive oil
12 see method for ingredients

Horseradish cream

Quantity Ingredient
200ml creme fraiche
1 tablespoon freshly grated horseradish
1 1/2 teaspoons dijon mustard

To serve

Quantity Ingredient
1 tablespoon very finely chopped curly parsley
extra virgin olive oil, to drizzle

Method

  1. Start by making the horseradish cream. Put the crème fraîche in a bowl and stir in the freshly grated horseradish and mustard. Season with a pinch of salt and a tiny amount of freshly ground pepper. (If making ahead, cover and refrigerate, but bring back to room temperature before serving.)
  2. Preheat the oven to 200°C. Season the mackerel on both sides, but a little more generously on the skin side. Heat one large (or 2 smaller) non-stick ovenproof frying pans over a medium heat, then add the olive oil. When the pan is hot and lightly smoking, add the mackerel fillets, skin side down, and cook without turning or moving until the skin is golden and crunchy. Put the pan into the hot oven and cook for just under a minute, then remove.
  3. To serve, layer the roasted tomato halves and mackerel fillets on warm serving plates, placing a dollop of horseradish cream on the bottom and top fillets. Sprinkle over the chopped parsley, drizzle a little extra virgin olive oil around the plate and serve immediately.

Note

  • A non-stick pan is invaluable in any kitchen – especially for pan-frying fish and meat, and for perfect fried eggs. Non-stick pans need to be well looked after. Don’t use an abrasive scourer to clean them. I wrap mine in a dry tea towel to protect them while they are stored.
Tags:
seasonal
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