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3 bits with parsley, one with chilli sauce

3 bits with parsley, one with chilli sauce

 

Got this recipe from Olive magazine so I thought I’d give it a bash seeing as it fits in with the bacon curing, butter churning, bread baking ethos we are following at Full English.  I bought spankingly fresh mackerel from Steve Hats on Essex Road and processed the fish as soon as I got home.  

Fillet, de-bone and lay on a layer of equal parts salt and sugar (with lots of black pepper).  Refrigerate with weights on top, after 24hrs drain and repeat (I added more of the cure but the recipe didn’t mention this). After 48hrs remove, rinse pat dry and slice thinly – serve on buttered toast with some garnish or other – the chilli sauce was really good – mustard or wasabi would also work but lemon juice is essential.

The taste?  It reminded me of smoked salmon without the smoke.  Not overtly fishy (a good thing – that suggests the fish is old…) but a lovely texture and depth of mackerel flavour.

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