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Cured Mackerel, Ballymakenny Tenderstem Broccoli & Samphire Puree Recipe By Chef Janice Casey Bracken

Cured Mackerel, Ballymakenny Tendersteam Broccoli & Samphire Puree Recipe By Chef Janice Casey Bracken

Cured mackerel recipe with Ballymakenny tenderstem broccoli, samphire puree, pickled Ballymakenny broccoli and courgettes. I love mackerel its one of the most versatile fish and bursting with omega 3 oils. This recipe screams seasonality and is extremely quick to prepare. We are extremely lucky to be located so close to Clogherhead to have such easy access to the most wonderful fish. The vibrant Ballymakenny broccoli provides a sharp contrast to the rich and oily flesh of the mackerel.

Ingredients:
Serves 4 as a starter

For mackerel
2 mackerel fillets
60g of caster sugar
50g of sea salt flakes
4 juniper berries
Lime peel, 1/4 of a lime
½ bunch of bronze fennel or dill.

For the puree
250g of tendersteam broccoli
200ml of milk
100ml of cream
25g of samphire
Salt and pepper
200g tender-stem broccoli, trimmed
15ml (1 tbsp) olive oil
1 shallot, finely chopped
1 tbsp yellow mustard seeds
45ml white wine vinegar
30ml caster sugar

For the courgettes
1 courgette

For the horseradish cream
4 Tbsp of crème fraîche
1 Tbsp of horseradish cream
1 lemon, juiced

Method:

To cure the mackerel
1. Make the cure for the mackerel by mixing the sugar, lime zest and finely chopped bronze fennel or dill., crushed juniper berries and salt in a tray.
2. Lay the mackerel fillets skin-side down in the tray and cover with cure mix, ensure to pack it tightly and evenly over the fish especially around the sides.
3. Cover with a sheet of greaseproof paper and place a weight over the fish (two cans of tomatoes works perfectly). 4. Cure in the fridge for 40 minutes. After 40 minutes, rinse the fillets under the cold tap, ensuring you wash off all the cure.
5. Pat dry with kitchen paper and pop the mackerel back into the fridge until you’re ready to serve.

To make the puree
1. Cut the tender steam broccoli into half. Place in a pan with the milk and cream and cook until soft, then add the samphire and cook for 1 minute. Season with salt and pepper.
2. Liquidise until smooth, season to taste.

For the pickled broccoli
1. Place the broccoli in boiling salted water until al dente then place into ice water (to prevent overcooking) before draining and setting aside.
2. Heat the olive oil in a saucepan and sauté the shallot gently until softened. Add the mustard seeds and toast for 30 seconds.
3. Add the vinegar and caster sugar. Stir to dissolve then pour over the broccoli. Allow to cool before serving.

For the courgettes
1. Thinly slice using a vegetable peeler and cut some into circles. Place into the broccoli pickle for 15 minutes.

For the horseradish cream
1. Stir the horseradish cream into the crème fraîche, adding the lemon juice to taste.

To plate up
1. Take a spoon of horseradish cream and spread across the plate with the back of a dessert spoon.
2. Place three piece of mackerel trimmed into a diamond shape on the plate.
3. Pipe broccoli pure onto the plate with a piping bag.
4. Add pickled broccoli at angles to give height.
5. Wrap courgette strips around your little finger into a cylinder shape place around the mackerel and place circular courgette pieces on the plate Add bronze fennel flower to garnish and samphire.

Cured Mackerel, Ballymakenny Tendersteam Broccoli & Samphire Puree Recipe By Chef Janice Casey Bracken

 

RECIPE BY CHEF JANICE CASEY BRACKEN

Janice Casey Bracken, mother, cookery school tutor in An Grianan Cookery School, Irish Country Women’s Association, Termonfeckin, Co. Louth. Euro toques member, Real bread Ireland member and Panel of chefs member. RAI local food hero for Louth 2019.

www.an-grianan.ie

Angrianan Cookery School Janice Casey Bracken Janice Casey Bracken

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