Blow Torched Cured Mackerel With Asparagus

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Cured Mackerel is teamed up with some honey pomelo and some asparagus in this delightful spring dish using a fun 'cooking' implement!

I have eluded to the fact that I love mackerel a lot here on Krumpli and lament the face that good fresh mackerel is so hard to get my hands on. This cured mackerel salad represents part of the spectrum of my food heaven, I don’t really care what my last meal is so long as it has glorious fresh mackerel on it! I’m serious, give me all of the ingredients in the world to choose from and I’m making a beeline for the mackerel, I’m sure the queue will be fairly short with everyone making a move towards steaks and lobster and maybe even turbot… But for me it is you can not beat the humble mackerel! You don’t even need to do a lot with this, this beautiful plate of fresh food takes 30 minutes to put together and tastes a million dollars.

The pomelo side for this dish is a but of an indulgence, it is a really ancient citrus fruit from South and South East Asia, if you can get your hands on please do it is kind of like a melon but all more mellow and subtle which is great for the mackerel. However sub it it use melon or orange it will be awesome, or even use water melon, trust me that stuff is awesome grilled, check out the grilled water melon side with these prawns. Apart from that the asparagus and radish comes from my garden, picked fresh and washed of dirt half an hour before this picture was taken… Zero food miles!

Like this recipe? Then you should definitely check out this one!  Squid Ink Spaghetti with Pepperoni and Peas

Oh yeah the blow torch thing, seriously get one and not one of them poncy ‘creme brulee’ blow torches, get a big ass blow torch from your local DIY superstore, the sort a plumber uses. I use mine all the time, gives a perfect glaze and is awesome for cooking small fillets of fish, you can cook this under a grill/broiler but you don’t have quite as much control, lets face it these took seconds to crisp up and were cured and cooked perfectly.

Cured Mackerel is teamed up with some honey pomelo and some asparagus in this delightful spring dish using a fun 'cooking' implement!

 

Blow Torched and Cured Mackerel With Asparagus and Pomelo

Cured Mackerel is teamed up with some honey pomelo and some asparagus in this delightful spring dish using a fun 'cooking' implement! 

Course Main Course, Salad
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2
Author Brian Jones

Ingredients

For the Mackerel:

  • 2 Whole Mackerel: Filleted, pin boned and each fillet cut in half. Try and get your fishmonger to do this for you, if you have to do it yourself budget 15 minutes.
  • 100 g Coarse Sea Salt.
  • 100 g Sugar.

For the Salad:

  • 1 Pomelo.
  • 10 Asparagus: Tips of the spears only.
  • 1 White Radish.
  • 2 Red Radish.
  • 4 Tbsp Olive Oil.
  • 2 Tbsp Pomelo Juice.
  • 1 Tsp Sugar.
  • 1/4 Tsp Salt.
  • 1/2 Tsp Dijon Mustard.

Instructions

  1. Begin by zesting the pomelo, these are big beasts so I use a potato peeler and then finely shred with a knife.

  2. Mix together the salt, sugar and pomelo zest for the mackerel and use it to thoroughly cover the mackerel and leave to cure for 15 minutes whilst we prepare the rest of the ingredients.

  3. Now segment the pomelo, you are looking for 10 segments and then juice the remaining flesh.

  4. NOTE: If you are using a broiler and not a blow torch you will want to pre heat your broiler roughly about now.

  5. Slice the radish as thinly as possible.

  6. Mix together 2 tablespoons of remaining juice from the pomelo with the olive oil, sugar, salt and dijon mustard to form a vinaigrette and set aside.

  7. Bring a large pan of salted water to the boil and cook the asparagus for 2 minutes and then transfer to the vinaigrette.

  8. After 15 minutes wash the cure from the mackerel which should have firmed up a little.

  9. Now for the fun part, if you are using a blow torch char off the mackerel and pomelo segments. If you are doing this under a grill you will need a couple of minutes each side, a blow torch will be just 60 seconds.

  10. Get creative on the plate and then finish with the vinaigrette.

Recipe Notes

If you are cooking this under a grill be careful flipping the fish.

Like this recipe? Then you should definitely check out this one!  Growing Asparagus & A Recipe!
Cured Mackerel is teamed up with some honey pomelo and some asparagus in this delightful spring dish using a fun 'cooking' implement!
Cured Mackerel is teamed up with some honey pomelo and some asparagus in this delightful spring dish using a fun 'cooking' implement!
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Go On, Share It! You know you want to ๐Ÿ˜‰
Share on Facebook32Tweet about this on TwitterPin on Pinterest163Share on Yummly65Share on StumbleUpon87Share on Google+3Share on LinkedInShare on RedditEmail this to someone
2017-04-21T04:21:52+00:00

12 Comments

  1. Lindsay Cotter April 21, 2017 at 12:05 pm - Reply

    Totally loving using the blow torch for cooking this mackerel Fun! And loving everything about this dish! So fresh and looks delicious!

    • Brian Jones April 24, 2017 at 8:31 am - Reply

      Cheers Lindsay, it is a bit of fun and tastes glorious… It is actually easier to cook these this way rather than under the broiler.

  2. Jeff April 21, 2017 at 1:38 pm - Reply

    You had me at blowtorch.

  3. Platter Talk April 21, 2017 at 2:21 pm - Reply

    Beautifully done! What a tastefully executed dish.

  4. Michelle Frank | Flipped-Out Food April 21, 2017 at 2:24 pm - Reply

    I am a pyro at heart, so anything involving a blowtorchโ€”I’m THERE. I live in Wisconsin, so it’s very hard to find fresh seafood that doesn’t require me to hand over my left arm at the checkout counter. Combine that with ASPARAGUS pulled from your GARDEN, and I turn a lovely shade of envy-green. I’m headed straight to the seafood counter, though: in the final analysis, this beautiful dish is well worth the pain-in-the-wallet.

    • Brian Jones April 24, 2017 at 8:34 am - Reply

      I definitely know how that seafood thing works, I live in landlocked Hungary and have to cross international borders to get seafish or at least the fish does anyway… But hey, we are worth it occasionally right ๐Ÿ˜‰

  5. Suzy April 21, 2017 at 2:59 pm - Reply

    What an awesome post! Thanks for sharing!

  6. Dannii April 21, 2017 at 3:30 pm - Reply

    What a lovely fresh and delicious dish. It looks perfect for spring time.

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