Tea-Smoked Dingle Mackerel with a Warm Green Salad and a Quark Cheese

Mackerel is a plentiful and low cost fish from Irish seas. It is rich in omega fish oils which play a large part in good health! Tasty and good for you!

Ingredients


  • for the tea-soaked mackerel:
  • fillets mackerel (allow two per person)
  • 1 star anise
  • 1 tsp dried ginger
  • 1 tsp mustard seeds
  • 50 g loose tea (we used lady grey tea infused with orange blossom)
  • 200 g jasmine rice
  • 50 g soft brown sugar
  • some tinfoil
  • for the warm green salad:
  • 2 cloves green garlic (peeled and sliced)
  • 1 red onion (peeled and sliced into 1cm pieces)
  • 100 g fresh garden peas
  • 100 g runner beans
  • rapeseed oil

Method

  1. For the Tea-Soaked Mackerel:
  2. The key when smoking is not to burn the ingredients you are using to smoke the fish.
  3. We used a roasting tray which we lined with three pieces of tin foil; this helps avoid burning the bottom of our smoker. The fish was placed on a trivet which sat into the roasting tin.
  4. Place all the ingredients into the bottom of the lined roasting tray and gently heat on a hob.
  5. When you have smoke place the mackerel onto the trivet and sit into the roasting tray. Cover with tin foil to ensure that none of the smoke escapes.
  6. Keep on the heat smoking for 7 minutes.
  7. Remove from the heat and allow sit for a couple of minutes.
  8. Open the tin foil to check the fish. The flesh of the fish will have changed colour.
  9. For the Warm Green Salad:
  10. Put the sliced onion on a hot griddle and allow to cook until it's sweetened.
  11. In a separate pan heat a little rapeseed oil in a heavy base pan.
  12. Add the sliced garlic and cook gently without browning.
  13. When the garlic is cooked through add the sliced runner beans. Cook for 3 minutes.
  14. Add the peas to the garlic and beans and a dash of cider vinegar. Cook for a further minute.
  15. To Serve:
  16. Flake the tea-smoked mackerel on top of the salad and garnish with large dollops of quark cheese, topped with the griddled onion. Yummy!
  17. Mackerel is a plentiful and low cost fish from Irish seas. It is rich in omega fish oils which play a large part in good health! Tasty and good for you!
  18. Filleting Mackerel:
  19. As we'd caught our mackerel we had to gut and fillet it.
  20. When filleting the fish we made an incision behind the gills of the fish toward the head then ran the knife at 90 degrees to the spine of the fish, cutting through all the little pin bones.
  21. This was the smart bit: to remove all the bones we gently ran the knife down the length of the fish fillet where the bones are, being very careful not to cut through to the skin.
  22. We repeated this on the other side of the bones then simply lifted the length of flesh with bones away from the skin - all the bones gone in one fell swoop!




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