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 cured 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!
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.
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
For the Mackerel:
2Whole 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.
100gCoarse Sea Salt.
For the Salad:
10Asparagus:Tips of the spears only.
Begin by zesting the pomelo, these are big beasts so I use a potato peeler and then finely shred with a knife.
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.
Now segment the pomelo, you are looking for 10 segments and then juice the remaining flesh.
NOTE: If you are using a broiler and not a blow torch you will want to pre heat your broiler roughly about now.
Slice the radish as thinly as possible.
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.
Bring a large pan of salted water to the boil and cook the asparagus for 2 minutes and then transfer to the vinaigrette.
After 15 minutes wash the cure from the mackerel which should have firmed up a little.
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.
Get creative on the plate and then finish with the vinaigrette.
If you are cooking this under a grill be careful flipping the fish.
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