Simon Allott’s crisp skinned mackerel with pickled spring cabbage

By Simon Allott, Rick Stein at Porthleven.

Download recipe PDF

Ingredients

  • 2 pickled mackerel fillets
  • 30g pickling liquid
  • 15g shallot julienne
  • 15g carrot julienne
  • 15 savoy cabbage julienne
  • 0.5g crushed fennel seeds
  • 5g small crispy capers
  • Chive oil
  • Chervil sprigs

Method

  1. Pan fry the capers in plenty of vegetable oil until crispy and dry on paper towel.

  2. 30g pickling liquid in a small saucepan.

  3. Add the vegetables and bring to the boil, quickly remove. Place on the pass.

  4. Plancha the mackerel on the skin side, leave slightly under as the fish is already slightly cured.

  5. Serve with pickled veg under two fillets of mackerel, arrange the chervil, oil and crispy around the plate.

  6. To finish, sprinkle crushed fennel seed on top of the mackerel.