Mackerel Fillet Recipes Jamie Oliver Food

ROASTED MUSTARD MACKEREL

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Wash 300g of raw mixed-colour beets, cook in boiling salted water for 30 minutes, or until just tender (depending on their size), then drain and leave until cool enough to handle.
• Meanwhile, cook 150g of bulgur wheat according to the packet instructions, and drain.
• Lay a sheet of wet greaseproof paper in a 25cm x 30cm baking tray and rub it lightly with oil. Evenly spread the bulgur over the tray and place 4 fish fillets randomly on top. Loosen 2 teaspoons of Dijon mustard with a splash of vinegar, then brush over the skin side of the fish, and sprinkle over 1 tablespoon of porridge oats.
• Remove the skin from the beets and finely slice them, ideally on a mandolin (use the guard!), then arrange them around the fish, overlapping the slices and tucking them up to and under the fillets in a nice even layer.
• Mix 1 tablespoon of vinegar with 1 teaspoon of oil and a pinch of sea salt and black pepper to make a dressing.
• Holding ½ a bunch of fresh thyme like a brush, use it to dab the dressing all over the beets, then strip over the leaves. Cook at the top of the oven for 15 to 20 minutes, or until the fish is lightly golden and cooked through.
• Toss 2 large handfuls of rocket with a squeeze of juice from ½ a lemon and sprinkle over the top. Stir 2 teaspoons of jarred grated horseradish through the 2 tablespoons of natural yoghurt, season to perfection, then spoon over the fish and tuck in.

CHARGRILLED MACKEREL WITH SWEET & SOUR BEETROOT

Steps:

• To make the sweet & sour beetroot, mix all the ingredients, except the beetroot, with 125ml water in a medium pan and bring to the boil. Take the pan off the heat and leave to cool. Drain and rinse the cooked beetroot, then slice half into thin rounds, cutting the rest into larger wedges for a contrasting texture. Once the pickling liquor is completely cold, pour into a large jar, add the beetroot and chill overnight.
• The next day, brush the mackerel all over with the soy sauce and leave to marinate for 20 mins while you make the dressing. Whisk together the wasabi and crème fraîche, seasoning to taste. Heat your grill to its highest setting.
• Remove the beetroot from the pickling liquor with a slotted spoon and divide evenly between each plate. Layer over the shallot, pickled ginger and toasted sesame seeds, then scatter over the chives to create the salad. Layering the salad creates a professional finish.
• Put a wire rack over a baking tray and brush with the oil. Put the fillets on top of the wire rack and grill the fish, skin-side up, for 2-3 mins until the skin is charred and the fish is lightly cooked. If you want to char it further, use a blowtorch (see my tip below).
• To serve, place the fish on top of each salad with a spoonful of the dressing. For added wow factor, drizzle the oil around the salad, along with a little of the pink pickling liquor from the beetroot, then serve immediately.

BARBECUED MACKEREL WITH GINGER, CHILLI & LIME DRIZZLE

Steps:

• Light the barbecue and allow the flames to die down until the ashes have gone white with heat. Make the drizzle by whisking 2 tbsp olive oil and all the other ingredients together in a small bowl, adjusting the ratio of honey and lime to make a sharp sweetness. Season to taste.
• Score each side of the mackerel about 6 times, not quite through to the bone. Brush the fish with the remaining oil and season lightly. Barbecue the mackerel for 5-6 mins on each side until the fish is charred and the eyes have turned white. Spoon the drizzle over the fish and allow to stand for 2-3 mins before serving.

WARM MACKEREL & BEETROOT SALAD

Steps:

• Boil the potatoes for 12-15 mins until just tender. Meanwhile, flake the mackerel fillets into large pieces and cut the beetroot into bite-size chunks.
• Drain the potatoes and cool slightly. Mix the salad dressing and horseradish sauce together in a salad bowl and season. Tip in the potatoes - they should still be warm.
• Add the salad leaves, mackerel, beetroot, celery and walnuts, and toss gently. Serve with crusty bread.