Head Chef Nick’s Recipe for Falmouth Bay Mackerel
A firm favourite in our restaurant, now you can try this delicious recipe at home. The trio of Falmouth bay mackerel – pickled, smoked and pan fried with a fennel potato salad – serves up to six people for the perfect dinner party.
Pate:
• 400g smoked mackerel – skinless and boneless
• 200g cream cheese
• 20ml double cream
• 1 tbsp horseradish cream
• 1 lemon – zest and juice
• Pinch of finely chopped dill, salt and pepper
Easy and quick method: Blend all ingredients in a food processor – do not overblend as the cream can split. Chill for minimum 30 minutes before serving.
Pickled mackerel – sousing liquid:
• 500ml cider vinegar
• 200g soft brown sugar
• 1 lemon – zest and juice
• 2 shallots rough chopped
• 10 peppercorns
• 2 bay leaves
• 1 tbsp sea salt
• 1 tsp mustard seeds
• 6 rolled fresh mackerel fillets, centre bone removed
Method: Bring liquid to the heat until the sugar has dissolved, no need to boil. Add the mackerel fillets, continue to gently heat. The mackerel will cook gently – this will only take a couple of minutes, again do not boil. Remove from heat and let mackerel cool in the pickling liquor. If you want to keep the mackerel for some time leave in the liquor and place in fridge.
Pan seared fillet:
• 6 mackerel fillets – centre bone removed
• Season skin with salt and pepper
• Rapeseed oil for frying
Method: Heat the oil in a hot pan until almost smoking. Best using a non stick pan! Carefully place in the oil – the mackerel will sear instantly in the hot oil. Allow to brown for 1 minute, turn the fish and cook for another minute. If you don’t have a non stick pan, coat the skin with cornflour and this will stop the fish sticking.
Potato and fennel salad:
• 1 fennel bulb – finely sliced
• 12 cooked new potatoes – cut into small dice
• 1 banana shallot – finely sliced
• 50ml olive oil
• 1 lemon – zest and juice
• Chopped dill and parsley
Method: Gently mix the ingredients together, season to taste. This can be served warm or as a cold salad, dependent on the time of year.
If you find this recipe a little tricky, we serve the dish every lunch and dinner as our signature starter. Please call 01326 312440 to book your table.
