MARINATED MACKEREL WITH GREEN OLIVE & CELERY DRESSING
Mackerel is undoubtedly a British superfood but it can leave your kitchen full of pungent aromas. You can avoid this by lightly pickling instead of cooking it, like in this fresh-tasting recipe
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 12
Steps:
- Lay the mackerel fillets, skinside down, in a shallow dish, then sprinkle with the fennel seeds and 1 1/2 tbsp flaky salt, making sure you cover the fish evenly. Cover with cling film and put in the fridge for 1 hr, then remove, wash off the salt and fennel seeds, and pat the fish dry with kitchen paper.
- Return the fish to the shallow dish, skin-side up, pour over the olive oil and scatter over the shallots. Put the sugar, lemon juice and vinegar in a small saucepan and bring to the boil, then pour the hot liquid over the fish. Leave to cool, cover in cling film and put in the fridge to marinate overnight.
- The next day, remove the fish from the fridge 1 hr before serving to bring it to room temperature, then transfer to a serving plate. Stir in the olives, celery and celery leaves. Leave for a few mins, then serve with lemon wedges and a couple of spoonfuls of crème fraîche.
Nutrition Facts : Calories 638 calories, Fat 58 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.8 milligram of sodium
BLACK AND GREEN OLIVES WITH CELERY
Provided by Molly O'Neill
Categories easy, salads and dressings
Time 5m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Place all the ingredients in a shallow bowl and toss well. Cover for several hours, tossing from time to time, and serve. The olives may be prepared up to 2 weeks in advance and refrigerated; bring them to room temperature before serving.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 704 milligrams, Sugar 0 grams
MARINATED GREEN OLIVES
With preserved lemon, fennel seed, chilli and rosemary - combination of some of my favourite flavours and super easy to make. Good with drinks or to take on picnics. One of my friends tells me these are the best olives ever (bold statement, I know!).
Provided by misstasty
Categories Vegan
Time 10m
Yield 10-15 serving(s)
Number Of Ingredients 7
Steps:
- Crush the fennel and peppercorns in a pestle and mortar (or crush with the flat side of a knife and give them a bit of a chop). Chop the chillies into smallish pieces.
- Discard the flesh of the preserved lemon and rinse the skin to remove excess salt. Cut into fine strips (or zest the lemon - but the preserved lemon is so much better!).
- drain the olives and give them a rinse off in water.
- Place the olives in a clean jar and add the remaining ingredients. Cover with olive oil and leave to marinate.
- I have left them as little as a couple of hours and up to a few weeks. Pop them in the fridge, but bring back to room temperature before serving.
Nutrition Facts : Calories 53.1, Fat 4.8, SaturatedFat 0.7, Sodium 468.6, Carbohydrate 3.5, Fiber 2, Sugar 0.2, Protein 0.7
CELERY & OLIVE SALAD
Make and share this Celery & Olive Salad recipe from Food.com.
Provided by NELady
Categories < 15 Mins
Time 14m
Yield 2 1/2 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium-sized glass or plastic bowl, stir together celery, olives, olive oil, vinegar, oregano, garlic powder, salt and pepper until well combined. Cover and refrigerate for at least 4 hours or as long as overnight.
- Serve as an accompaniment to fish or meat.
Nutrition Facts : Calories 94.5, Fat 9.4, SaturatedFat 1.3, Sodium 592.9, Carbohydrate 2.9, Fiber 1.6, Sugar 1.2, Protein 0.7
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