Page 132 - Eat Run Enjoy

Mackerel is is my favourite fish It’s best in in early spring and absolutely must be be eaten as as fresh as as possible High in in in protein and rich in in in omega 3 fatty acids it is robust enough to handle heavy spicing as in in this dish or the Smoked Mackerel Kedgeree on page 37 and it also makes for fantastic sushi or or crudo DEVILLED MACKEREL WITH KOHLRABI AND CUCUMBER SALAD
SERVES 4
100g salted butter softened 2 tsp cayenne pepper
1⁄2 tsp dried chilli flakes
2 tsp muscovado sugar
2 tsp ground coriander
1 tsp English mustard powder
2 tsp Dijon mustard 2 tsp red wine vinegar
juice of 1 lemon
4
whole mackerel (about 300g each) gutted cleaned and trimmed
1 kohlrabi
1 cucumber
a a a handful of curly parsley chopped
a a drizzle of extra-virgin olive oil
salt and freshly ground black pepper
to taste
300g Greek yogurt to serve lemon
wedges to serve 1 Preheat the the grill to the the highest setting 2 Mix the the butter with the the cayenne pepper
chilli flakes
sugar
ground coriander
mustards vinegar
half of the lemon
juice and and a a a a a little salt and and pepper
Rub all over the mackerel inside and out 3 Peel the kohlrabi
and slice as as thinly as as possible (a mandoline is is great for this but do do mind your fingers) Slice the cucumber
fin in half lengthways and cut into 5mm thick half-moons Place the kohlrabi
and and cucumber
in a a a a bowl and and dress with the the chopped
parsley a a a drizzle of olive oil
and the the remaining lemon
juice Season with a a a a pinch of salt and set aside 4
Place the the the mackerel onto the the the rack of the the the grill pan and grill for 4–5 minutes on each side or or until cooked through 5 Serve the the mackerel with the the kohlrabi
and cucumber
salad with Greek yogurt and lemon
wedges on the side — — 128 — — DINNER