Camden New Journal - Reciepe for Pickled mackerel with balsamic new potatoes By Clare Latimer

Publications by New Journal Enterprises

Home

Archive

Competition

The Review - FOOD AND DRINK - Cooking with CLARE
Published: 30 July 2008

Clare Latimer's recipe for
Pickled mackerel

Pickled mackerel with balsamic new potatoes
Get the fishmonger to fillet the mackerel if you are unsure. Just make sure that they are really shiny and full of colour in the skin as these are signs of freshness.

Ingredients
Serves 4
4 medium double mackerel fillets
For the pickle:
250ml white wine vinegar
100ml white wine
2 tbs olive oil
1 carrot, peeled and thinly sliced
2 shallots, sliced
1 small stick celery, chopped finely
1 chilli, thinly chopped
3 fresh bay leaves
4 tbs sugar
2 tsp fennel seeds
500g English new potatoes, washed and skins scrapped
Salt
Balsamic vinegar
1tsp brown sugar
Salad:
1 bunch rocket
1 box ripe cherry tomatoes
1 bunch watercress
1 tbsp French dressing

Method
Pin bone the mackerel fillets. Put them into a shallow dish side by side. To make the marinade, place all the ingredients down to and including the fennel seeds in a saucepan and simmer for 15 minutes. Season to taste and then pour over the mackerel fillets. Cover, leave to cool and then refrigerate.
Boil the potatoes until tender in salted water and drain. Toss in pan with balsamic vinegar and brown sugar; heat until the sugar is melted. Mix the salad leaves in a bowl and add French dressing.
To serve, drain the mackerel from the juices and place on the plate. Arrange the warm potatoes and the salad leaves around and serve

» Recipes A - Z
» Online Shopping
» The Wine Press
» Buy wines
» Book restaurants
» Eating Out