Grilled Mackerel with Picked Cucumber + Red Onion, Dulse Seaweed + Herby Fennel GREMOLATA

Grilled Mackerel with Picked Cucumber + Red Onion, Dulse Seaweed + Herby Fennel GREMOLATA
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RECIPE DESIGNED AND WRITTEN UP FOR WKA BY SARAH HUGHES

SERVES 4

INGREDIENTS /

8 de-boned Mackerel fillets (2 each)
Olive oil
Salt + freshly ground black pepper
Dulse seaweed flakes - BUY HERE + SEE NOTES BELOW

FOR THE CUCUMBER PICKLE

1 whole cucumber
3/4 tsp sea salt
75ml rice wine vinegar
70g caster sugar
1/2 tsp whole coriander seeds
1/2 deserved and sliced red chill

FOR THE RED ONION ‘PICKLE’ - SEE NOTES

1 large red onion, peeled
1 lemon
Salt + freshly ground black pepper

FOR THE GREMOLATA

1 1/2 tsp of fennel seeds, lightly toasted in a dry pan.
1 handful of flat leaf parsley, roughly chopped
1 handful of mint leaves, roughly chopped
Zest + juice of a large lemon
1 small clove of garlic, finely chopped.
100ml of light olive oil
Plenty of salt + pepper to taste

TO SERVE

Crusty bread

METHOD /

Make the cucumber pickle first.

Using a wide swivel peeler, remove half of the skin intermittently (lengthways) from top to bottom of the cucumber.

Cut cucumber into very thin slices (please please use the protector guard if you have a mandolin) and put into a large bowl. Mix the remaining ingredients together and pour over the slices. Taste for sugar/salt/vinegar adjustment if necessary. Leave the cucumber for 10 minutes minimum chilling down in the fridge to absorb the pickling liquid before serving.

Decant into a plastic container or jam jar - should keep comfortably for 10 days to 2 weeks in the fridge. Always best served deliciously cold.

To prepare the onion ‘pickle’ (see notes below); cut peeled red onion in half from north to south (tip through root). Then finely sliced into half moon discs.

Pour 1/2 a kettle of boiling water over the onion slices and allow to rest for minimum 15 minutes. Drain off the water, season with a little salt, black pepper and a squeeze of lemon.

Mix the red onions through the cucumber pickle. Set aside.


To make the Gremolata; combine all ingredients in a bowl, taste for seasoning - you may need more lemon/S+P or oil. Set aside.

Pre-heat grill/broiler.

Rub both the flesh side and skin side of the mackerel with a small amount of olive oil, Season generously. Place fillets skin side up on foil-lined tray, when grill is hot, cook for about 5-7 minutes (depending on size). Let them rest for minute or two before removing them from the grill.

Serve fish drizzled with gremolata and pickles on the side.
Fresh crusty bread and chilled white wine are a great accompaniment to this dish.

NOTES /

Not a strict Gremolata but based on the idea. You can play around with the herbs for a different slant depending on what you have and how robust the food you are serving it with.

It’s not imperative you use seaweed flakes in this recipe. If you can get them, great, if not, don’t stress.

Red Onion Pickled Slices - this isn’t a ‘pickle’ recipe as such. If you are not keen on raw onion. This method does two great things -

1. It reduces the rawness of flavour by lowering the sulphur content and:

2. The red onion purpleness bleeds to a lovely soft pink, softening both the texture and look of the onion when plated.