Mackerel with pickled cucumber and horseradish

I never thought I’d say this but I need a break from comfort food. After the rainy long weekend when I hibernated in my flat I couldn’t take it any longer. I spent the weekend reading, perusing cookbooks and eating way too much.

There are so many great recipes in the June ‘British issue’ of Gourmet Traveller. Sometimes though, you have to be sensible. You can’t cook a family size pork pie for one and be eating it all week (as much as I kinda wanted to).

There were the Eccles cakes, my favourite and a much loved St John treat, scotch eggs and apple pies. The article on Brett Graham though really caught my interest. An Australian who has made his home and his name in London at The Ledbury and The Harwood Arms. I was surprised they included the recipes for Harwood favourites, those scotch eggs and that soda bread!

I’ve tasted (in large quantities) the bread and tried to attain the recipe, now I have it! Although I haven’t had the scotch egg. I copped a bit of flack for that and I hope to rectify that, now the famous recipe has been revealed.

In the mean time this mackerel is just what I need to bring me out of a winter stodge slump. It has been slightly adapted from the Gourmet Traveller.

Mackerel with pickled cucumber and horseradish

Ingredients

1 fresh as they come, mackerel

1 small thumb size piece of fresh horseradish

1/2 cup loosly packed mixed parsley leaves and dill fronds.

Pickled Cucumber

1 lebanese cucumbers, sliced finely (ideally with a mandolin)

100mls apple juice

100mls water

20mls white wine vinager

1/4 nori sheet folded into a small rectangle and finely sliced

1/2 cup lightly packed parsley leaves

1 pinch of sea salt

Method

Combine all the pickling ingredients, except the cucumbers, in a food processor and blend well. Pour liquid over a sieve and into a plastic bowl. Discard the bright parsley and nori left (shame). Add the cucumbers to the pickling liquid and leave to steep in the liquid for a few hours (2-3).

Fillet your mackerel (or have the fishmonger do it, but it’s not as fun). Lightly season with salt and olive oil, place skin side down in a hot pan. Hold the mackerel down lightly for a 30 seconds to make sure all the skin is in contact with the pan. Leave the fillets in the pan (don’t be tempted to turn them) for about 3 minutes. Then flip over and cook on the other side for a minute.

Drain cucumbers from the pickling juice. Arrange on plate, place mackerel on, crispy skin side up, add herb leaves and finely grate horseradish over. Be warmly generous with the horseradish.

Serves 2

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