Cured mackerel, gooseberry, spring slaw, crème fraîche
This beautiful fresh mackerel recipe from Chantelle Nicholson is served with gooseberries and a light cabbage slaw. A lot of mackerel sold in the UK is smoked, but it's also delicious fresh. This mackerel is only lightly cured, so make sure you buy fish that is safe to eat raw. The Marine Conservation Society advise that mackerel caught through handline fishing in the southwest is a great sustainable choice. Sustainability of mackerel varies depending on where and how it’s caught. To make sure you are choosing the most environmentally friendly option, check the Good Fish Guide.
Ingredients
Metric
Imperial
- 4 large mackerel fillets, or 8 small fillets of mackerel, pin-boned and scored
- 4 tbsp of Chardonnay vinegar
- 100g of white cabbage
- 2 tbsp of chopped dill
- 1 tbsp of olive oil
- 12 gooseberries
- 4 tbsp of crème fraîche
- nasturtium leaves, to garnish
Method
Lay the mackerel fillets onto a tray and sprinkle with salt. Splash 2 tablespoons of the vinegar over them and leave for 6 minutes
- 4 large mackerel fillets, or 8 small fillets of mackerel, pin-boned and scored
- 4 tbsp of Chardonnay vinegar
Finely shred the cabbage and mix with the chopped dill. Add the remaining 2 tablespoons of vinegar and the olive oil. Season with salt and mix well
- 100g of white cabbage
- 2 tbsp of chopped dill
- 1 tbsp of olive oil
Slice the gooseberries in half
- 12 gooseberries
To serve, pop the slaw onto the plate. Add the fish then a good dollop of crème fraîche. Place the gooseberries over the top then finish with the nasturtium leaves
- 4 tbsp of crème fraîche
- nasturtium leaves, to garnish
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
