Issue 4 - Coverwest magazine

food
Stuffed Mackerel with Orange & Carrot Sauce
Serves 4
Ingredients:
2 courgette
Olive oil
4 very fresh mackerel
2 cloves of garlic, finely pasted
2 tbsp. pine nuts, toasted
2 tbsp. flat leaf parsley
1 lemon
4 cocktail sticks
3 handfuls chard, washed and heavy
stalk removed
Micro herbs to garnish
For the sauce:
600ml fresh orange juice
300ml fresh carrot juice
2 tsp. of fresh ginger, peeled and grated 1
apple, peeled and cut into cubes
Liquid honey, to taste
Method:
1. Start with the courgettes. Grate them
into a tea towel and squeeze out as much
juice as possible. Heat some olive oil and
gently warm the garlic through. Turn up the
heat and stir in the grated courgette. Cook
for 2-3 minutes and then season with salt,
pepper and lemon juice to taste. Stir in the
pine nuts and parsley. Cool.
2. Now for the mackerel. Cut off the heads
from just behind the gills. Turn the fish
onto its tummy spreading out the gutted
walls. Flatten out the fish by running your
thumb up along the back with force. Turn
the fish over once again and see that the
bones have started to release. Pull the back
bone from the head between your fingers
and gently pull away from the flesh in one
piece. Cut the bone off at the tail and use a
scissors to sever it. Trim up the sides of the
“butterflied” fish.
3. To make the sauce, combine the orange
juice, carrot juice, ginger and apple cubes
in a pan and bring to the boil, simmer and
reduce by half. Pass the sauce through a fine
sieve. Add honey and season to taste. Set
aside and keep warm.
4. Preheat the oven to 180C/350F/Gas 4.
5. Season the fish. Spread the courgette
mixture over the mackerel, and roll the
mackerel up towards the tail, trimming
again if necessary. Secure with a couple of
cocktail sticks and place on a roasting tray.
Drizzle with olive oil.
6. Place the stuffed mackerel in the oven
(with the tail in the air!) for about 8-10
minutes.
7. Wilt the chard in the butter and season
to taste.To assemble the dish, place a neat
spoonful of chard on a warmed plate. Spoon
some sauce around it and lay the mackerel
lying slightly on the chard, tail up (remove
the cocktail stick). Garnish the dish with
herbs.
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