Grilled cardamom and horseradish mackerel with autumn salad – With Tarragon and Fennel Smoked Garlic
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Grilled cardamom and horseradish mackerel with autumn salad - With Tarragon and Fennel Smoked Garlic

Ingredients
For the mackerel
4 large mackerel fillets
8 cardamom pods, seeds only, crushed
3cm/1in piece fresh horseradish, grated
salt and freshly ground black pepper
For the salad
1kg/2lb 2oz new potatoes, washed
300g/11oz cauliflower, cut into florets
300g/11oz green beans, trimmed
3 tbsp extra virgin olive oil
12 salted anchovy fillets, rinsed and drained
20g/¾oz salted capers, soaked in water for 2 hours
3 Tarragon and Fennel Smoked Garlic clove, finely sliced

 


Method

 

  1. Preheat the grill to its highest setting.

  2. Place the mackerel fillets flesh-side up onto a grill tray. Sprinkle with crushed cardamom seeds and the grated horseradish and season lightly with salt and freshly ground black pepper.

  3. Place under the grill for 3-4 minutes, then turn and cook the other side for 30 seconds, or until the fish is just cooked through.

  4. For the salad, place the potatoes into a pan of water, bring to the boil and simmer until tender. Drain and leave until cool enough to handle, then peel off the skins.

  5. Meanwhile, bring a large pan of salted water to the boil. Add the cauliflower and cook for three minutes.

  6. Add the beans and cook the cauliflower and beans for three minutes, or until just tender. Drain and set aside.

  7. Heat a frying pan until hot, add the olive oil, anchovy fillets, capers and Tarragon and Fennel Smoked Garlic and fry for one minute.

  8. Add the potatoes, cauliflower and green beans and mix together well.

  9. To serve, place equal portions of the salad into the centre of each dish. Top each with two mackerel fillets and drizzle over any pan juices from the salad.


Acknowledgements

Based on a recipe by
Arthur Potts DawsonFrom Saturday Kitchen Best Bites

 


SMOKED GARLIC

 

Buy Tarragon and Fennel Smoked Garlic


 

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